Spicy Jalapeno Mustard Recipe 425

SPICY JALAPENO MUSTARD RECIPE - (4.2/5)

Steps:

• 1.Cut the jalapenos lengthwise into halves. Remove and reserve seeds. Chop jalapenos finely to yield about 4 cups. 2.Combine jalapenos, vinegar, water and salt in a large saucepan. Simmer over medium heat until jalapenos are tender, about 8 minutes. 3.Add the reserved jalapeno seeds to the jalapeno mixture according to taste, using 1 tablespoon for mild flavor, 2 for medium and 3 or more for hot. 4.Combine sugar, flour, turmeric and dry mustard in a medium bowl and mix well. Stir in yellow mustard. 5.Add the mustard mixture to the jalapeno mixture and mix well. Simmer, stirring frequently, until thickened, about 5 minutes. 6.Spoon into 10 hot sterilized 1/2-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 5 minutes. Makes 10 (1/2-pint) jars.

JALAPENO MUSTARD

Steps:

• In a small mixing bowl, add yellow mustard powder, water,distilled white vinegar, turmeric, garlic powder, sand, and minced jalapeno.
• Whisk until all the ingredients combined together.
• Serve and refrigerate the left over in an air sealed container.

SPICY JALAPENO MUSTARD

Steps:

• Halve jalapenos lengthwise; reserve and remove seeds. Finely chop peppers to yield 4 cups.
• combine jalapenos, vinegar, water and salt in a large saucepan. Simmer over medium heat about 8 minutes. Add 1-3 tablespoons of the reserved seed to the jalapeno mixture, according to taste.
• Combine sugar, flour, turmeric, and dry mustard in a medium bowl and mix well. Stir in yellow mustard.
• Add the mustard mixture to the jalapeno mixture and mix well. Simmer about 5 minutes, stirring frequently, until thickened.
• Spoon into 10 hot, sterilized half-pint jars, leaving 1/2 inch of headspace. Seal with two piece lids. Process in hot water bath for 10-15 minutes.
• Set jars in a draft-free place and allow to set for 24 hours. Jars or mustard will last 1 year if unopened.

SHERRI'S JALAPENO MUSTARD - FROM SCRATCH

Steps:

• Toast the coriander seeds in dry skillet or place seeds in flat dish and microwave on high for around 4 to 5 minutes.
• Crush the coriander and mustard seeds in a blender or a mortar.
• Mix the powdered mustard into water and blend w/ coriander and mustard seeds. Let this mixture stand for minimum 3 hours.
• Mix remaining ingredients and pulverize the mixture in a blender until the mixture becomes smooth.
• Stir this smooth puree into the mustard.
• Bring this mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling.
• Cover and refrigerate.

JALAPENO DRESSING

Steps:

• In the jar of a blender or the bowl of a food processor, combine garlic, 1 tablespoon jalapenos and mustard; pulse until pureed. Add salt, hot sauce, Worcestershire sauce, sugar, and vinegar; pulse until smooth. With the blender running, add olive oil in a slow, steady stream; mix until emulsified. Transfer mixture to a small bowl and stir in shallots and remaining jalapenos.

JALAPENO MUSTARD DIPPING SAUCE

Steps:

• Mix.
• Let rest.

SPICY JALAPENO BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cream cheese, Parmesan cheese, egg yolks, jalapeno peppers, hot sauce, and garlic powder in a bowl. Mix to form a paste. Shape into balls and roll in bread crumbs until breading is about 1/4 inch thick. Place balls on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 10 to 15 minutes. Serve warm or freeze in a resealable plastic bag for later.

SPICY JALAPENO COLESLAW

Steps:

• Combine cabbage, onion, carrots, and jalapeno peppers together in a bowl.
• Blend egg, lemon juice, white vinegar, and salt in a food processor until smooth. Slowly drizzle oil into egg mixture through the feeding tube while the food processor is running until mayonnaise is smooth and thickened.
• Mix mustard, sugar, cider vinegar, chipotle chile pepper, and celery salt into mayonnaise until dressing is smooth and evenly combined.
• Stir dressing into cabbage mixture until evenly coated. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 2 hours.