Real Recipes From Real Home Cooks ®

spicy jalapeno mustard

(3 ratings)
Recipe by
Kathi Hamill
Middle of Nowhere, FL

This is a fairly easy canning recipe. The mustard is a sweet and zesty mustard that goes great on sandwiches, and is also pretty amazing for dipping!

(3 ratings)
yield serving(s)

Ingredients For spicy jalapeno mustard

  • 16-20
  • 1 1/2 c
    white vinegar
  • 1 1/2 c
  • 1/4 c
  • 4 c
  • 1 c
  • 1 Tbsp
    ground turmeric
  • 1 Tbsp
    ground dry mustard
  • 16 oz
    yellow mustard
  • 10
    half-pint jars with lids and bands

How To Make spicy jalapeno mustard

  • 1
    Halve jalapenos lengthwise; reserve and remove seeds. Finely chop peppers to yield 4 cups.
  • 2
    combine jalapenos, vinegar, water and salt in a large saucepan. Simmer over medium heat about 8 minutes. Add 1-3 tablespoons of the reserved seed to the jalapeno mixture, according to taste.
  • 3
    Combine sugar, flour, turmeric, and dry mustard in a medium bowl and mix well. Stir in yellow mustard.
  • 4
    Add the mustard mixture to the jalapeno mixture and mix well. Simmer about 5 minutes, stirring frequently, until thickened.
  • 5
    Spoon into 10 hot, sterilized half-pint jars, leaving 1/2 inch of headspace. Seal with two piece lids. Process in hot water bath for 10-15 minutes.
  • 6
    Set jars in a draft-free place and allow to set for 24 hours. Jars or mustard will last 1 year if unopened.

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