Spicy Mustard Spread Recipes

HOT PEPPER MUSTARD

Steps:

• Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
• Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.

SPICY MUSTARD

Steps:

• Combine mustard, brown sugar, salt and turmeric in processor or blender and mix well.
• With machine running, add beer through feed tube in slow steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape down sides of work bowl.
• Transfer to jar with tight-fitting lid.
• Store in cool, dark place.

SPICY HONEY MUSTARD SAUCE

Steps:

• Whisk together mayonnaise, Dijon mustard, yellow mustard, rice vinegar, honey, and hot sauce in a bowl.

SPICY MUSTARD DIP

Steps:

• Mix cream cheese, mustard, sour cream and green onion; stir in shrimp. Cover.
• Refrigerate several hours or until chilled.
• Serve with fresh vegetable dippers.

SPICY GERMAN MUSTARD

Steps:

• In a medium bowl, combine the mustard seed and dry mustard.
• In a 1- to 2-quart stainless steel or nonreactive saucepan , combine the rest of the ingredients. Simmer, uncovered, over medium heat until the mixture is reduced by half, which will take 10 to 15 minutes.
• Pour the mixture into the bowl with the mustard seed. Let it stand, covered, at room temperature for 24 hours. You may have to add more vinegar to keep enough liquid in the mixture in order to adequately cover the seeds.
• Process the mixture in a blender or food processor until it is blended to the texture you like; this can take at least 3 or 4 minutes. You can leave it with some whole seeds remaining, or make a smoother paste.
• Scrape mustard into clean, dry jars. Cover them tightly and place in the refrigerator for at least one day but preferably three to allow the flavors to meld. (The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar.)
• Enjoy.

SPICY MUSTARD SPREAD

Steps:

• In a small bowl, combine all the ingredients until smooth. Serve with hot dogs, vegetables, hamburgers, chicken or steak. Store in the refrigerator.

10- MINUTE MUSTARD DIP

Steps:

• Mix dry ingredients together in a medium-sized bowl, then stir in liquid ingredients.
• Mix thoroughly, cover and refrigerate several hours or overnight to allow flavors to blend.
• Serve with chips, crackers or pretzels.
• Also great on pork loin and chicken.
• Recipe states refrigerated shelf life is two months, but I haven't tested this.