Spicy Chipotle Mustard Recipes

SPICY HOT MUSTARD

Steps:

• In a small bowl, mix all the ingredients together until well combined.
• 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.

HOMEMADE CHIPOTLE-HONEY 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 jalapeno pepper, chipotle peppers in adobo sauce and honey.
• Add to a food processor and process until smooth, or to your preference.
• Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.
• Enjoy!

SPICY CHIPOTLE MUSTARD

Steps:

• Stir together dry mustard, vinegar, and 1/4 cup water in a medium metal bowl until smooth. Stir in minced chipotle chile (leave sauce behind). Chill, covered, overnight.
• Bring a medium saucepan filled with 1 inch of water to a simmer. To bowl of mustard mixture, add egg, salt, and cornstarch and whisk to blend. Set bowl over simmering water and cook, whisking constantly, until just thickened, 3 to 5 minutes. Stir in adobo sauce.
• Make ahead: 2 weeks, covered and chilled.
• Custom Mustard
• Your imagination's the limit when it comes to making flavored mustard. All you need are mustard seeds or dry mustard powder, and then the seasonings are up to you.
• Mustard seeds or mustard powder?
• Either works.
• Mustard seeds: Use when you want a whole-grain, crunchy texture. The three types are yellow, aka white (Sinapis alba), the mildest and used mainly in American-style mustards and for pickling; brown (Brassica juncea), zestier and used in European-style mustards (like Dijon), for pickling, and in Indian cooking; and black (B. nigra), also used in Indian food; they're interchangeable with the brown. Seeds need to soften in liquid for 1 to 2 days before you make mustard with them.
• Mustard powder: For silky smooth mustard. It's nothing more than ground mustard seed, and the most common brand is Colman's, a blend of white and brown seeds. Mix the powder with liquid (like water or beer) and let it sit overnight to fully hydrate and develop flavor. Don't let it sit longer, though, or it will taste harsh.

SPICY MUSTARD

Steps:

• In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.

STICKY CHIPOLATAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Mix honey and both of the mustards in a bowl. You can make the glaze 2-3 days ahead.
• Add the sausages and toss well to coat them. Arrange the sausages, spaced apart, on the baking tray. Smooth any remaining glaze left in the bowl on top of the sausages to make them extra sticky. Bake for 20 mins until golden.

CHIPOTLE MUSTARD

Steps:

• Place all ingredients into a vita mix, blender or food processor blending with a couple on-off motions.
• Grinding till the seeds are the texture you desire.
• Place into a well sealed jar and chill 2 days.

SPICY CHIPOTLE, HONEY, MUSTARD, GRILLED CHICKEN

Steps:

• In medium bowl, combine all ingredients except chicken and garnishes. Reserve 1/3 cup mayonnaise mixture.
• Grill or broil chicken, brushing frequently with remaining mayonnaise mixture, until chicken is thoroughly cooked, turning once.
• Serve chicken with reserved mayonnaise mixture and garnish with diced red peppers and cilantro.