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    Home » Recipes » Condiments, Sauces & Rubs

    Hot Jalapeño Mustard

    Published on March 10, 2017 - Updated on May 19, 2022 by Chef Rodney - 2 Comments - This post may contain affiliate links.

    383 shares
    Jump to Recipe
    For the Spicy Mustard Lovers out there! This Hot Jalapeño Mustard packs a punch! Great on Burgers or Hot Dogs.
    Hot Jalapeño Mustard

    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.

    fresh jalapeños
    Fresh Jalapeños

    🌡️ How Hot are the Peppers

    The Scoville Scale is the measurement that tells you the spiciness of a given type of pepper.

    Pepper TypeSpiciness Rating
    Bell Pepper0 on the Scoville Scale
    Banana Pepper0-500 on the Scoville Scale
    Poblano Pepper1000-1500 on the Scoville Scale
    Jalapeño Pepper2500-8000 on the Scoville Scale
    Tabasco & Cayenne30,000-50,000 on the Scoville Scale
    Habanero Pepper100,000-300,000 on the Scoville Scale

    I suggest you also take a look at these awesome recipes:

    • Easy Sweet Mustard
    • Easy Candied Jalapeños
    • Jalapeño Ranch Dressing
    • Super Easy Homemade Pickled Jalapeños
    • Spicy Hot Mustard

    📋 What Ingredients do I need

    You will need the following ingredients to make this Hot Jalapeño Mustard recipe (see recipe card for quantities): 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 tablespoon 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

    Hot Jalapeño Mustard

    For the Spicy Mustard Lovers out there! This Hot Jalapeño Mustard packs a punch! Great on Burgers or Hot Dogs.
    4.5 from 12 votes
    Print Recipe Rate Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Condiments, Sauces & Dry Rubs
    Cuisine American, Mexican
    Servings 160
    Calories 25 kcal

    Ingredients
     

    • 16 Fresh Jalapeños, finely diced
    • 1 ½ Cups White Vinegar
    • 1 ½ Cups Water
    • ¼ Cup Salt
    • 4 Cups White Sugar
    • 1 Cup All Purpose Flour
    • 1 tablespoon Ground Turmeric
    • 1 tablespoon Ground Dry Mustard
    • 16 oz Yellow Mustard
    Prevent your screen from going dark

    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 tablespoon 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

    → I recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
    → 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.

    Nutrition

    Calories: 25kcalCarbohydrates: 5gSodium: 209mgPotassium: 9mgSugar: 5gVitamin A: 15IUVitamin C: 1.7mgCalcium: 2mgIron: 0.1mg

    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.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

    Reader Interactions

    2 Comments

    1. Sharon

      August 02, 2019 at 5:47 pm

      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.

      Reply
    2. Kathleen M. Van Vliet

      September 13, 2021 at 9:53 am

      This is delicious just as written! The only thing I did differently was to process half pints in a boiling water bath for 10 minutes.

      Reply

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    Hi! I'm Rodney and welcome to my blog. I am a foodie and self-taught cook. After years of experimenting in the kitchen, I decided to share some of my favorite recipes with you. Read More →

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