Here’s a nice Hot Jalapeño Mustard that you can use on your burgers, corn dogs, hot 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 always 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 Hot Are the Peppers
The Scoville Scale is the measurement that tells you the spiciness of a given type of pepper.
| Pepper Type | Scoville Rating (Heat) |
|---|---|
| Bell Pepper | 0-0 |
| Banana Pepper | 0-500 |
| Poblano Pepper | 1000-1500 |
| Jalapeño Pepper | 2500-8000 |
| Serrano Peppers | 10,000-25,000 |
| Manzano Pepper | 12,000-30,000 |
| Tabasco & Cayenne | 30,000-50,000 |
| Habanero Pepper | 100,000-300,000 |
| Ghost Pepper | 855,000-1,000,000 |
| Carolina Reaper | 1,500,000-2,300,000 |
If you plan on gifting some of this jalapeño mustard or just want a cool way to store it, check out my favorite Sauce Bottles on Amazon.
Kitchen Gadgets
Using the Right Equipment can make a BIG Difference. Check out our Favs!
Gather your Ingredients
You will need the following ingredients to make this Hot Jalapeño Mustard recipe (see recipe card for quantities): Jalapeños Peppers, 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 peppers, vinegar, water and salt. Heat for 8 to 10 minutes.
- Add 1 to 3 Tbsp of jalapeños seeds to the 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.
Printable Recipe Card
Hot Jalapeño Mustard
↑ Click stars to rate
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 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
I am trying to make a hot jalapeño mustard similar to the Beaver Brand one. There isn’t any sugar or flour in it, but every recipe I’ve found for making a hot jalapeño mustard calls for both. Can you tell me why? I’m just so confused.
I’ve never tried that specific mustard before but I did a quick google search and they do list sugar as one of their ingredients. If I had to guess they might be using the Xanthan Gum instead of flour for their thickening agent.
Lordy is this ever tasty!!!!! Can’t wait to plan menus around it!!!
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.
Should never can anything with flour in it, especially just water bath. This is just setting up a great risk of bacteria forming with the flour. Hope you are ok and did not get sick
Thats’s because of the thickness which might not heat evenly. However, this doesn’t seem that thick. You’re local USDA office should be able to advise you properly.
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.