hot habanero mustard

★★★☆☆ 2 Reviews
DRamsey avatar
By Dana Ramsey
from Somewhere in, PA

We love hot things and mustard is one of them. This recipe is super easy and has some heat to it. Spread it on hotdogs, burgers, use it as a dipping sauce, the possibilities are endless!

★★★☆☆ 2 Reviews
serves 8 half pints
prep time 15 Min
cook time 15 Min
method Pressure Cooker/Instant Pot

Ingredients For hot habanero mustard

  • 1 1/2 c
    white vinegar
  • 1 1/2 c
  • 1/4 tsp
  • 8
    large habaneros, chopped
  • 4 c
  • 1 c
    all purpose flour
  • 16 oz.
    french's yellow mustard
  • 1 Tbsp
    dry mustard
  • 1 Tbsp

How To Make hot habanero mustard

  • 1
    First cut up your habanero peppers, you want to use the seeds too. (I usually get my hubby to do this part for me as I have contacts). Or you can use gloves.
  • 2
    Combine the vinegar, water, salt and peppers and simmer on medium heat until the peppers are tender. Usually takes about 6 to 7 minutes. The fumes will eventually get to you and you will start to cough so be very careful.
  • 3
    While the peppers are cooking, in a separate bowl combine your sugar, flour, dry mustard and the turmeric and mix well and then add your mustard to the mix.
  • 4
    Add the mustard mixture to the pepper mixture and mix well, stirring frequently until thicken.
  • 5
    Spoon the hot mixture into 8 sterilized hot 1/2 pint jars leaving 1/2 inch head space. Seal with prepared lids, according to their instructions, I place my lids and rings in a saucepan, add water, and heat the water up, not to a boil, you just want them warm and remove from heat. Process jars in a hot water bath for 5 minutes.