Jane Whittaker


This came out of the
I wanted to make habenero mustard, but with reduced sugar, this called for 1/2 cup honey.
It is hot, but suprisingly, not so hot I can't handle it.
I used beer instead of the vodka they suggested, also had to add more beer about 1/2 cup.

★★★★★ 2 votes
yield is 2 1/2 cups
20 Min
20 Min


6 to 8 medium
habenero peppers
3/4 c
beer, add more if it absorbs and is dry
3/4 c
yellow mustard seeds
1 c
apple cider vinegar
1/2 c
1/4 c
dry mustard
1/4 tsp
sea salt


1Slice 4 of the habanaro peppers in half, retaining the seeds.
2Pour beer into a saucepan, add the sliced peppers, bring to a boil and boil for 3 minutes. Turn on exaust fan to keep the vapors down.
3Remove from heat, press down with a spoon to help extract juices, the allow to steep for 10 minutes.
4Strain into a small bowl, discard the peppers. Add the mustard seeds, cover and let sit overnight.
5Next morning check to see if the seeds need more liquid, I had to add about 1/2 cup more beer, use your own judgement.
Halve and seed the hananero's I put the seeds seperate because that is where the heat is, and it is easier to add if you need to. Please wear gloves!
6Process the habaneros in a food processor, and reserve.
7Using a food processor put your mustard seeds and vinegar in, and pulse. Add one pepper and some seeds at a time until you have the degree of heat you like. Process seeds, vinegar and habeneros until you have a grainey texture.
8Transfer mustard mixture to a sauce pan. Add honey, dry mustard, and salt. Bring to a boil, lower heat, and continue to stir constantly until you have the thickness you like, took me 6 minutes.
9Process for 10 minutes in a hot water bath. This made only 2 1/2 half pints.

About this Recipe

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