- 16 JalapeñoOr more for a hotter mustard
- 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 Turmeric
- 1 Tbsp Ground Dry Mustard
- 16 oz Yellow Mustard
How to Make this Recipe
Remove seeds and finely chop jalapeño 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 jalapeño 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 jalapeño mixture and mix well.
Simmer for 5 minutes stirring frequently until thickened.