How To Make Jalapeno Mustard Recipes

JALAPENO MUSTARD

Steps:

• In a small mixing bowl, add yellow mustard powder, water,distilled white vinegar, turmeric, garlic powder, sand, and minced jalapeno.
• Whisk until all the ingredients combined together.
• Serve and refrigerate the left over in an air sealed container.

SPICY JALAPENO MUSTARD

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

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.

SHERRI'S JALAPENO MUSTARD - FROM SCRATCH

Steps:

• Toast the coriander seeds in dry skillet or place seeds in flat dish and microwave on high for around 4 to 5 minutes.
• Crush the coriander and mustard seeds in a blender or a mortar.
• Mix the powdered mustard into water and blend w/ coriander and mustard seeds. Let this mixture stand for minimum 3 hours.
• Mix remaining ingredients and pulverize the mixture in a blender until the mixture becomes smooth.
• Stir this smooth puree into the mustard.
• Bring this mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling.
• Cover and refrigerate.