Hot and Sweet Whiskey Mustard
PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|2 c||jalapeno pepper slices, canned or fresh|
|1 can(s)||chipotle peppers in adobo sauce, 7 oz|
|1 1/2 c||white vinegar|
|1 c||all purpose flour|
|1 Tbsp||dry mustard|
|1 Tbsp||chili powder or to taste|
|1 c||whiskey (i prefer jack daniels)|
|2 1/2 c||prepared yellow mustard|
Westerville, OH (pop. 36,120)
Member Since Mar 2010
If you like your mustard with a bit of heat, this recipe is for you! The chipotles in adobo sauce give it a smoky flavor and a rich brown color. Great on sandwiches or as a dip. If you want more heat, use fresh jalapeño slices and leave the seeds in.
Prepare boiling water canner and keep jars hot. Place lids and rings in hot water but do not boil them.
Place jalapeño slices, chipotle in adobo and vinegar in a blender or food processer and process until smooth. Pour into a large stock pot.
Combine sugar, flour and spices in a large mixing bowl. Add two cups of the mustard and stir until well blended.
Pour mustard mixture into stock pot. Bring to a simmer and then cook for approximately 20 minutes, keeping at a simmer and stirring occasionally, until sugar is dissolved and mixture is blended.
Add whiskey and bring mixture to a boil, stirring constantly. Stir in remaining 1/2 cup mustard.
Ladle mustard into jars. Run a small spatula around inside of jars to remove air bubbles. Wipe rims clean with a damp cloth. Place lids and tighten rings to finger tip tight.
Process in boiling water for 7 minutes. Remove to a clean dish towel and let sit out of direct sunlight for 24 hours. Test lids for seal. Will keep for one year.