Here's a nice Hot Jalapeño Mustard that you can use on your burgers, corn dogs or just about anything else you can think of. A good friend of mine likes to put this Jalapeño Mustard on her eggs! It sounded crazy when she first told me but once I tried it, I agreed!
As with all of my recipes that contain hot peppers - in this case, Jalapeños - you can control how spicy this mustard is by using more or fewer Jalapeños.
I also recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
If spicy mustard is just not your thing, I have a delicious Sweet Mustard recipe you can try. Awesome on Corndogs!
🌶 How to Handle Hot Peppers
The capsaicin in hot peppers is what makes peppers hot. If you handle hot peppers gloveless, it’s a guarantee that you’re in for a nasty case of chili burn, both on your fingers and anywhere you rub. Like your face. Ouch!
Even if you wear disposable gloves, be careful about what you touch. The gloves are going to protect your fingers, but touching any part of your body with the gloves after you’ve handled hot peppers can lead to severe chili burn. Resist the temptation to rub your eyes. Wait until you’ve removed your gloves and washed your hands thoroughly with soap.
🌡️ How Hot are the Peppers
The Scoville Scale is the measurement that tells you the spiciness of a given type of pepper.
| Pepper Type | Spiciness Rating |
|---|---|
| Bell Pepper | 0 on the Scoville Scale |
| Banana Pepper | 0-500 on the Scoville Scale |
| Poblano Pepper | 1000-1500 on the Scoville Scale |
| Jalapeño Pepper | 2500-8000 on the Scoville Scale |
| Tabasco & Cayenne | 30,000-50,000 on the Scoville Scale |
| Habanero Pepper | 100,000-300,000 on the Scoville Scale |
I suggest you also take a look at these awesome recipes:
📋 What Ingredients do I need
You will need the following ingredients to make this Hot Jalapeño Mustard: Jalapeños, White Vinegar, Water, Salt, White Sugar, All Purpose Flour, Ground Turmeric, Ground Dry Mustard and Yellow Mustard.
🥣 How to Make Hot Jalapeño Mustard
Remove seeds and finely chop jalapeños peppers (keep seeds).
Over medium heat in a large saucepan, combine jalapeños, vinegar, water and salt. Heat for 8 to 10 minutes.
Add 1 to 3 Tbsp of jalapeños seeds to mixture according to taste. The more seeds you add the hotter your mustard will be.
In a mixing bowl, combine sugar, flour, turmeric and dry mustard and mix well.
Add yellow mustard to the flour mixture and mix well. Add mustard mixture to jalapeños mixture and mix well.
Simmer for 5 minutes stirring frequently until thickened.
Let the sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.
Hot Jalapeño Mustard
Ingredients
- 16 Jalapeños
- 1 ½ Cups White Vinegar
- 1 ½ Cups Water
- ¼ Cup Salt
- 4 Cups White Sugar
- 1 Cup All Purpose Flour
- 1 Tbsp Ground Turmeric
- 1 Tbsp Ground Dry Mustard
- 16 oz Yellow Mustard
Instructions
- Remove seeds and finely chop jalapeños peppers (keep seeds).
- Over medium heat in a large saucepan, combine jalapeños, vinegar, water and salt. Heat for 8 to 10 minutes.
- Add 1 to 3 Tbsp of jalapeños seeds to mixture according to taste. The more seeds you add the hotter your mustard will be.
- In a mixing bowl, combine sugar, flour, turmeric and dry mustard and mix well.
- Add yellow mustard to flour mixture and mix well. Add mustard mixture to jalapeños mixture and mix well.
- Simmer for 5 minutes stirring frequently until thickened.
- Let the sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Sharon
Although I am not a fan of jalapeño peppers, this recipe is great. Spicy but not overpowering. Made it and gave some to friends who just loved it. Will surely make it again.