Spicy Jalapeno Mustard! Wow!

Dana Ramsey


We love spicy and hot and this mustard is out of this world! It is so darn good and easy to make!

pinch tips: How to Remove a Yolk



10 Min


15 Min




i use a variety some jalapenos, but mostly cayenne and a habinero or two. mix it up. you can also put a red sweet pepper in so it isn't too hot. you be the judge. the less green the more yellow you will have or you can add some tumeric to it.
1 1/2 c
white vinegar
1 1/2 c
1/4 c
4 c
1 c
all purpose flour
1 Tbsp
dry mustard
16 oz jar of yellow mustard (used french's)

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Spreads
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Hashtags: #hot, #spicy, #mustard