For the Spicy Mustard Lovers out there! This Hot Jalapeño Mustard packs a punch! Great on Burgers or Hot Dogs.
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 Hot Jalapeño Mustard on her eggs! 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!
Wear disposable gloves when handling 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 to Make Hot Jalapeño Mustard.
Remove seeds and finely chop jalapeños peppers (keep the 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.
Hot Jalapeño Mustard
Ingredients
- 16 Jalapeño(s)
- 1 1/2 Cups White Vinegar
- 1 1/2 Cups Water
- 1/4 Cup Salt
- 4 Cups White Sugar
- 1 Cup All Purpose Flour
- 1 Tbsp Ground Turmeric
- 1 Tbsp Ground Dry Mustard
- 16 oz Yellow Mustard
how to make this recipe
- 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.
Notes
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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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.