SPICY JALAPENO MUSTARD RECIPE - (4.2/5)
Provided by cwyorkiex3
Number Of Ingredients 9
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
This spicy jalapeno mustard is unbelievably delicious with sandwiches, hot dog, sausage, and much more. This hot sauce is it good to store up to 6 months.
Provided by Sujatha Muralidhar
Categories Dips and sauces
Number Of Ingredients 7
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.
Nutrition Facts : Calories 89 kcal, Carbohydrate 5 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 297 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SPICY JALAPENO MUSTARD! WOW!
We love spicy and hot and this mustard is out of this world! It is so darn good and easy to make!
Provided by Dana Ramsey @DRamsey
Categories Spreads
Number Of Ingredients 8
Steps:
- Cut the jalapenos in half and remove the seeds, Reserve those seeds. Chop the peppers up finely to yield about 4 cups. Note: I added a few cayanne peppers for color - just eliminate 1 jalapeno pepper) You will need about 4 cups of peppers!
- Combine the peppers, vinegar, water and salt in a large saucepan. Simmer over medium heat until the jalapenos are tender, about 8 to 9 minutes. (Warning you may start to cough from the fumes of the peppers very strong but cleans out the sinus cavity. LOL!)
- Now add those lovely seeds to your jalapeno mixture according to your taste. 1 tablespoon for mild, 2 for medium and add all for hot!!!!
- Combine the sugar, flour and dry mustard in a medium bowl and mix well. Stir in your yellow mustard.
- Add the mustard mixture to the jalapeno mixture and mix well. Simmer and stir frequently until thicken. This should take about 5 minutes.
- Now spoon the mixture into 10 hot sterilized 1/2 pint jars leaving 1/2 inch head space. Seal with lids and rings. Process in a hot water bath for 5 minutes.
- This makes great Christmas Gifts to add to a Gift Basket full of your homemade treats! Will post a picture as soon as I get new batteries for my camera! I think I wore it out with all the pictures I've been taking! LOL! Happy Canning!
SPICY JALAPENO MUSTARD
This is a fairly easy canning recipe. The mustard is a sweet and zesty mustard that goes great on sandwiches, and is also pretty amazing for dipping!
Provided by Kathi Hamill @Gally13kms
Categories Spreads
Number Of Ingredients 10
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.
SPICY JALAPENO MUSTARD
This is a fairly easy canning recipe. The mustard is a sweet and zesty mustard that goes great on sandwiches, and is also pretty amazing for dipping!
Provided by Kathi Hamill @Gally13kms
Categories Spreads
Number Of Ingredients 10
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.
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