HABANERO BEER MUSTARD
This easy homemade beer mustard gets a spicy kick from fresh habanero peppers. Once you try homemade mustard, you won't want to buy it any more!
Provided by The Chunky Chef
Time 12h1m
Number Of Ingredients 7
Steps:
- Add both types of mustard seeds to a mixing bowl. Pour in vinegar and beer, stir to combine. Cover with plastic wrap and let sit on the counter for 12-15 hours.
- Scoop out about 1/3 of a cup of the liquid off the top and reserve.
- Pour the rest of the contents into a food processor or blender and add habanero peppers, honey and salt.
- Process to desired smoothness.
- If mustard is too thick, add in reserved liquids a little at a time until it reaches a consistency you like.
- Pour mustard into mason jars or other airtight containers and store in the refrigerator.
- Flavors will deepen and develop more over time.
HOMEMADE SPICY MUSTARD RECIPE
This homemade spicy mustard recipe is made with three types of mustard seeds and fiery habanero peppers for a hot mustard you are sure to love.
Provided by Mike Hultquist
Categories Main Course
Time 12h5m
Number Of Ingredients 7
Steps:
- To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
- Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.
- Stir in the habanero peppers and salt. Mix well.
- Add to a food processor and process to your personal tastes. You can process only a little to keep most of the seeds, or go to town and really mix it together. I processed mine to about 80 percent, keeping a few seeds in there.
- Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.
Nutrition Facts : Calories 293 kcal, Carbohydrate 17 g, Protein 13 g, Fat 18 g, Sodium 12 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
FIERY HABENERO MUSTARD
This came out of the localkitchenblog.com I wanted to make habenero mustard, but with reduced sugar, this called for 1/2 cup honey. It is hot, but suprisingly, not so hot I can't handle it. I used beer instead of the vodka they suggested, also had to add more beer about 1/2 cup.
Provided by Jane Whittaker @janenov46
Categories Spreads
Number Of Ingredients 7
Steps:
- Slice 4 of the habanaro peppers in half, retaining the seeds.
- Pour beer into a saucepan, add the sliced peppers, bring to a boil and boil for 3 minutes. Turn on exaust fan to keep the vapors down.
- Remove from heat, press down with a spoon to help extract juices, the allow to steep for 10 minutes.
- Strain into a small bowl, discard the peppers. Add the mustard seeds, cover and let sit overnight.
- Next morning check to see if the seeds need more liquid, I had to add about 1/2 cup more beer, use your own judgement. Halve and seed the hananero's I put the seeds seperate because that is where the heat is, and it is easier to add if you need to. Please wear gloves!
- Process the habaneros in a food processor, and reserve.
- Using a food processor put your mustard seeds and vinegar in, and pulse. Add one pepper and some seeds at a time until you have the degree of heat you like. Process seeds, vinegar and habeneros until you have a grainey texture.
- Transfer mustard mixture to a sauce pan. Add honey, dry mustard, and salt. Bring to a boil, lower heat, and continue to stir constantly until you have the thickness you like, took me 6 minutes.
- Process for 10 minutes in a hot water bath. This made only 2 1/2 half pints.
HOT HABANERO MUSTARD
We love hot things and mustard is one of them. This recipe is super easy and has some heat to it. Spread it on hotdogs, burgers, use it as a dipping sauce, the possibilities are endless!
Provided by Dana Ramsey
Categories Spreads
Time 30m
Number Of Ingredients 9
Steps:
- 1. First cut up your habanero peppers, you want to use the seeds too. (I usually get my hubby to do this part for me as I have contacts). Or you can use gloves.
- 2. Combine the vinegar, water, salt and peppers and simmer on medium heat until the peppers are tender. Usually takes about 6 to 7 minutes. The fumes will eventually get to you and you will start to cough so be very careful.
- 3. While the peppers are cooking, in a separate bowl combine your sugar, flour, dry mustard and the turmeric and mix well and then add your mustard to the mix.
- 4. Add the mustard mixture to the pepper mixture and mix well, stirring frequently until thicken.
- 5. Spoon the hot mixture into 8 sterilized hot 1/2 pint jars leaving 1/2 inch head space. Seal with prepared lids, according to their instructions, I place my lids and rings in a saucepan, add water, and heat the water up, not to a boil, you just want them warm and remove from heat. Process jars in a hot water bath for 5 minutes.
BOB'S HABANERO HOT SAUCE - LIQUID FIRE
Using fewer habanero peppers can reduce the spiciness in this extremely hot habanero hot sauce. The sauce works wonders as a pick-up for Bloody Mary drinks. Flavors meld wonderfully and the sauce keeps nicely for a long time. Warning: A dash is all you need and it is best to use gloves when handling the habanera peppers.
Provided by Bob Miller
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 8h15m
Yield 64
Number Of Ingredients 13
Steps:
- Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.
Nutrition Facts : Calories 22.5 calories, Carbohydrate 5.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 242.6 mg, Sugar 4.4 g
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