Jalapeño Mustard

Make your own sweet, tangy, and perfectly spicy Jalapeno Mustard. Upgrade your sandwiches, burgers and more with this smooth blend of Dijon, honey, vinegar, and jalapeños.

Prep Time10

Cook Time15

Total Time25

Servings: tablespoons

Calories: 19kcal

Author: Karin and Ken

Ingredients

1 cup Dijon mustard
¼ cup apple cider vinegar
3 tablespoons brown sugar
2 tablespoons honey
4 fresh jalapeños seeded and chopped
1 clove garlic minced
½ teaspoon turmeric
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons water optional, for thinning

Instructions

In a small saucepan, combine the Dijon mustard, vinegar, honey, chopped jalapeños, garlic, brown sugar, turmeric, salt, and pepper. Stir well to blend all the ingredients.
Bring the mixture to a gentle simmer over medium-low heat. Cook for about 10 to 15 minutes, stirring occasionally, until the jalapeños have softened and the flavors are well combined.
Remove from heat and allow the mixture to cool slightly.
Transfer the mixture to a blender or use an immersion blender to purée until smooth. For a chunkier texture, blend briefly or pulse just a few times.
Taste the mustard and adjust seasoning or sweetness as desired. If the mustard is too thick, add a little water to reach your desired consistency.
Let the mustard cool completely before storing it in a glass jar or airtight container. Refrigerate and allow it to sit for at least a day before using to let the flavors develop fully.

Notes

Blend longer for ultra-smooth texture or pulse briefly for a chunky finish.
Store in glass containers to preserve flavor.
Remove the seeds for milder flavor or leave some in for extra heat.
Let it sit in the fridge for 1–3 days before using for best flavor.
Remove the seeds for milder flavor or leave some in for extra heat.
For a sweeter version, increase the honey or brown sugar slightly.
Keep refrigerated and use within 3 to 4 weeks.

Roast/char Jalapeños

Place jalapeños on a foil lined baking sheet 5 inches from your broiler for 3-4 minutes until the skin is mostly black on all sides. Transfer to a bowl and cover with a plate or plastic wrap to steam for about 10 minutes. Once the peppers have steamed, peel off the charred skin. Remove the stems and seeds or leave seeds in for extra heat, then roughly chop the flesh.

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