Tess Geer Recipe

Hot and Sweet Whiskey Mustard

By Tess Geer dmsgrl

Recipe Rating:
Cooking Method:

Tess' Story

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.


2 c
jalapeno pepper slices, canned or fresh
1 can(s)
chipotle peppers in adobo sauce, 7 oz
1 1/2 c
white vinegar
5 c
1 c
all purpose flour
1 Tbsp
dry mustard
1 Tbsp
1 Tbsp
chili powder or to taste
1 c
whiskey (i prefer jack daniels)
2 1/2 c
prepared yellow mustard

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Dips, Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #canning, #mustard, #whiskey


Mary Ann Hanson DeaconGrandma
Aug 3, 2013
Will have to check that out. Appreciate your comment!
Tess Geer dmsgrl
Aug 3, 2013
I have eaten this with EVERYTHING I thought! But that sounds great! I serve it plain as a dip with pita chips, too. I serve Spiced Peach Jam over cream cheese, just did at a party last weekend, ant it DISAPPEARS in minutes! Here's the recipe:
Spiced Peach Jam
Do you belong to the Just A Pinch group Canning Corner? We have lots and lots of great members, lots of activity, tons of group recipes.
Mary Ann Hanson DeaconGrandma
Aug 3, 2013
Have you ever tried this over cream cheese as a cracker spread? I was just thinking of pepper jelly poured over cream cheese. This would be really good in a Christmas gift basket. Thanks for posting.
Tess Geer dmsgrl
Nov 24, 2012
Glad you like it Lori! I literally have to hide jars of it or my kids take it. I particularly love to use it as a glaze for pork loin or lamb chops.
Lori Harbin-Combs 4dogslori
Nov 1, 2012
WOW! Great recipe, thanks!