Big Ole Bill's Sweet and Spicy Jalapeno Mustard

Bill Heleine


I put this Mustard on everything like Kielbasa, to baste chicken, before broiling pork. I even use it to dip Pretzels in!


☆☆☆☆☆ 0 votes

30 Min
15 Min
Stove Top


  • 16 to 20
  • 1 1/2 c
    white vinegar
  • 1 1/2 c
  • 1/4 c
  • 4 c
  • 1 c
    all purpose flour
  • 1 Tbsp
  • 1 Tbsp
    dry mustard
  • 16 to 20 oz
    jar of yellow mustard

How to Make Big Ole Bill's Sweet and Spicy Jalapeno Mustard


  1. Cut the Jalapenos lengthwise into halves. Remove and reserve seeds. Chop Jalapenos finely to yield about 4 cups.
  2. Combine Jalapenos, water and salt in a saucepan. Simmer over medium heat until Jalapenos are tender , about 8 minutes.
  3. Add reserved Jalapeno seeds to Jalapeno mixture according to taste, 1 Tablespoon for mild, 2 Tablespoons for medium, 3 or more for hot.
  4. Combine Sugar, Flour, Cumin and Dry Mustard on a bowl and mix well. Stir in the Yellow Mustard.
  5. Add the Mustard mixture to the Jalapeno mixture and mix well. Simmer, stirring frequently until thickened, about 5 to 10 minutes
  6. Spoon into 10 hot sterilized 1/2 pint jars, leaving 1/2 inch of space at top ( You can use bigger jars if you wish). Seal with lids and process in hot water bath for 5 minutes. Store in a cool place.

Printable Recipe Card

About Big Ole Bill's Sweet and Spicy Jalapeno Mustard

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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