Spicy Jalapeno Mustard Recipes

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.

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.

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 MUSTARD! WOW!

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 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.

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.

JALAPENO MUSTARD DIPPING SAUCE

Steps:

• Mix.
• Let rest.

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.

SPICY CHICKEN DRUMETTES WITH JALAPENO HONEY-MUSTARD SAUCE

Steps:

• Preheat the oven to 400°.
• Boil the jalapenos in water for 5 minutes; drain, cool, discard stems and set aside.
• In a saucepan, bring sugars and water to a boil.
• Combine the jalapenos, sugar, honey, vinegar, mustard and turmeric in a blender and puree until smooth.
• Toss chicken with 1/2 cup sauce; place on foil-lined, greased baking sheet; bake for 20-30 minutes until golden brown, turning once or twice.
• Serve with dipping sauce on the side.