JALAPENO MUSTARD RECIPES

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SPICY JALAPENO MUSTARD | JUST A PINCH RECIPES



Spicy Jalapeno Mustard | Just A Pinch Recipes image

This is a fairly easy canning recipe. The mustard is a sweet and zesty mustard that goes great on sandwiches, and is also pretty amazing for dipping!

Provided by Kathi Hamill @Gally13kms

Categories     Spreads

Number Of Ingredients 10

16-20 - jalapenos
1 1/2 cup(s) white vinegar
1 1/2 cup(s) water
1/4 cup(s) salt
4 cup(s) sugar
1 cup(s) flour
1 tablespoon(s) ground turmeric
1 tablespoon(s) ground dry mustard
16 ounce(s) yellow mustard
10 - half-pint jars with lids and bands

Steps:

  • Halve jalapenos lengthwise; reserve and remove seeds. Finely chop peppers to yield 4 cups.
  • combine jalapenos, vinegar, water and salt in a large saucepan. Simmer over medium heat about 8 minutes. Add 1-3 tablespoons of the reserved seed to the jalapeno mixture, according to taste.
  • Combine sugar, flour, turmeric, and dry mustard in a medium bowl and mix well. Stir in yellow mustard.
  • Add the mustard mixture to the jalapeno mixture and mix well. Simmer about 5 minutes, stirring frequently, until thickened.
  • Spoon into 10 hot, sterilized half-pint jars, leaving 1/2 inch of headspace. Seal with two piece lids. Process in hot water bath for 10-15 minutes.
  • Set jars in a draft-free place and allow to set for 24 hours. Jars or mustard will last 1 year if unopened.

SPICY JALAPENO MUSTARD! WOW! | JUST A PINCH RECIPES



Spicy Jalapeno Mustard! Wow! | Just A Pinch Recipes image

We love spicy and hot and this mustard is out of this world! It is so darn good and easy to make!

Provided by Dana Ramsey @DRamsey

Categories     Spreads

Prep Time 10 minutes

Cook Time 15 minutes

Number Of Ingredients 8

16-20 - i use a variety some jalapenos, but mostly cayenne and a habinero or two. mix it up. you can also put a red sweet pepper in so it isn't too hot. you be the judge. the less green the more yellow you will have or you can add some tumeric to it.
1 1/2 cup(s) white vinegar
1 1/2 cup(s) water
1/4 cup(s) salt
4 cup(s) sugar
1 cup(s) all purpose flour
1 tablespoon(s) dry mustard
1 - 16 oz jar of yellow mustard (used french's)

Steps:

  • Cut the jalapenos in half and remove the seeds, Reserve those seeds. Chop the peppers up finely to yield about 4 cups. Note: I added a few cayanne peppers for color - just eliminate 1 jalapeno pepper) You will need about 4 cups of peppers!
  • Combine the peppers, vinegar, water and salt in a large saucepan. Simmer over medium heat until the jalapenos are tender, about 8 to 9 minutes. (Warning you may start to cough from the fumes of the peppers very strong but cleans out the sinus cavity. LOL!)
  • Now add those lovely seeds to your jalapeno mixture according to your taste. 1 tablespoon for mild, 2 for medium and add all for hot!!!!
  • Combine the sugar, flour and dry mustard in a medium bowl and mix well. Stir in your yellow mustard.
  • Add the mustard mixture to the jalapeno mixture and mix well. Simmer and stir frequently until thicken. This should take about 5 minutes.
  • Now spoon the mixture into 10 hot sterilized 1/2 pint jars leaving 1/2 inch head space. Seal with lids and rings. Process in a hot water bath for 5 minutes.
  • This makes great Christmas Gifts to add to a Gift Basket full of your homemade treats! Will post a picture as soon as I get new batteries for my camera! I think I wore it out with all the pictures I've been taking! LOL! Happy Canning!

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