Habanero Mustard Recipes

HOMEMADE SPICY MUSTARD RECIPE

Steps:

• To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
• Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.
• Stir in the habanero peppers and salt. Mix well.
• Add to a food processor and process to your personal tastes. You can process only a little to keep most of the seeds, or go to town and really mix it together. I processed mine to about 80 percent, keeping a few seeds in there.
• Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.

HOT PEPPER MUSTARD RECIPE

Steps:

• Seed and chop peppers into fine pieces. *We use the Hamilton Beach Food Processor to complete this task in a fraction of the time.
• Place peppers in a large stockpot. Add the remaining ingredients and stir.
• Bring mixture to a boil, stirring constantly. Boil for 5 minutes. Continue to stir to prevent the mixture from sticking to the bottom of the pan.
• Place in warm, sterilized pint jars, leaving 1/4 inch headspace. Wipe rim and add warm lid and finger tighten the ring. Place in hot water bath and process for 10 minutes (adjust for altitude).

HABANERO BEER MUSTARD

Steps:

• Add both types of mustard seeds to a mixing bowl. Pour in vinegar and beer, stir to combine. Cover with plastic wrap and let sit on the counter for 12-15 hours.
• Scoop out about 1/3 of a cup of the liquid off the top and reserve.
• Pour the rest of the contents into a food processor or blender and add habanero peppers, honey and salt.
• Process to desired smoothness.
• If mustard is too thick, add in reserved liquids a little at a time until it reaches a consistency you like.
• Pour mustard into mason jars or other airtight containers and store in the refrigerator.
• Flavors will deepen and develop more over time.

HABANERO-MARINATED PORK CHOPS WITH MUSTARD GREENS SLAW RECIPE

Steps:

• Using the back of a chef's knife, lightly smash lemongrass, then thinly slice. Combine lemongrass, chile, garlic, orange juice, fish sauce, brown sugar, and 4 tablespoons vinegar in a small bowl. Pour half of marinade into a large resealable plastic bag; reserve remaining marinade.
• Prick pork chops all over with a fork and add to bag; seal and turn to coat. Let marinate at room temperature, turning occasionally, at least 30 minutes.
• Prepare grill for medium-high heat; oil grate. Remove pork chops from marinade and pat dry. Season with salt and pepper. Grill, turning occasionally, until charred and cooked through, 6-8 minutes. Transfer to a platter and let rest 5 minutes.
• Meanwhile, season jicama with salt and grill until lightly charred, about 3 minutes per side. Cut into bite-size pieces and toss in a large bowl with mustard greens, basil, and remaining 3 tablespoons oil and 2 tablespoons vinegar; season with salt and pepper.
• Taste reserved marinade and season with salt, if needed. Serve pork chops with slaw alongside and marinade for drizzling over.
• Pork chops can be marinated 2 hours ahead. Chill.

HOT HABANERO MUSTARD

Steps:

• 1. First cut up your habanero peppers, you want to use the seeds too. (I usually get my hubby to do this part for me as I have contacts). Or you can use gloves.
• 2. Combine the vinegar, water, salt and peppers and simmer on medium heat until the peppers are tender. Usually takes about 6 to 7 minutes. The fumes will eventually get to you and you will start to cough so be very careful.
• 3. While the peppers are cooking, in a separate bowl combine your sugar, flour, dry mustard and the turmeric and mix well and then add your mustard to the mix.
• 4. Add the mustard mixture to the pepper mixture and mix well, stirring frequently until thicken.
• 5. Spoon the hot mixture into 8 sterilized hot 1/2 pint jars leaving 1/2 inch head space. Seal with prepared lids, according to their instructions, I place my lids and rings in a saucepan, add water, and heat the water up, not to a boil, you just want them warm and remove from heat. Process jars in a hot water bath for 5 minutes.

HABANERO MUSTARD

Steps:

• In a cup, stir the dry mustard into the hot water until dissolved. Let sit for 5 minutes. Combine the mustard mixture and all the remaining ingredients in a saucepan. Bring to a simmer over low heat and simmer, stirring frequently, until all the fruits are soft and the mixture has thickened, about 30 minutes. Remove from the heat and let cool. Place in a blender or food processor and puree until smooth. This mustard will keep for weeks in the refrigerator. Yield: 2 cups EXTREMELY HOT Posted to CHILE-HEADS DIGEST by Myron Menaker on Apr 07, 1999,

BOB'S HABANERO HOT SAUCE - LIQUID FIRE

Steps:

• Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.