HOT PEPPER MUSTARD
This is my version of a recipe that was in the cookbook I received from my cookbook swap partner, Aunt Paula. It is hot, spicy and sweet. I hope you enjoy as much as I do. I am going to use a good bit of this in gift baskets with a bag of pretzels.
Provided by Jellyqueen
Categories Sauces
Time 40m
Yield 6-8 1/2 pint jars
Number Of Ingredients 9
Steps:
- Wash peppers and place in blender with vinegar.
- Blend until peppers are ground fine.
- In a saucepan, combine pepper/vinegar combination with salt and water.
- Cook until peppers are tender.
- Strain through cheesecloth and return liquid to large boiler.
- In a mixing bowl, combine sugar, flour, turmeric, dry mustard and mustard.
- Stir well, making a paste.
- Add to boiler and cook over low heat until everything is blended well.
- Slowly bring up to a boil, stirring constantly.
- It will stick if it is not stirred constantly.
- It will thicken as soon as it gets to a boil.
- Turn off and dip into prepared jars.
- Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.
- I use the inversion method of sealing the lids which is to turn upside down for 5 minutes.
- Many think this is unsafe, so there is no harm in processing in a water bath for 5 to 10 minutes if it will make you feel a little more comfortable.
- Turn upright after 5 minutes and allow to cool completely before moving.
Nutrition Facts : Calories 809.2, Fat 3.4, SaturatedFat 0.2, Sodium 5569, Carbohydrate 193.1, Fiber 4.1, Sugar 170.9, Protein 6.4
SPICY JALAPENO MUSTARD! WOW!
We love spicy and hot and this mustard is out of this world! It is so darn good and easy to make!
Provided by Dana Ramsey
Categories Spreads
Time 25m
Number Of Ingredients 8
Steps:
- 1. Cut the jalapenos in half and remove the seeds, Reserve those seeds. Chop the peppers up finely to yield about 4 cups. Note: I added a few cayanne peppers for color - just eliminate 1 jalapeno pepper) You will need about 4 cups of peppers!
- 2. Combine the peppers, vinegar, water and salt in a large saucepan. Simmer over medium heat until the jalapenos are tender, about 8 to 9 minutes. (Warning you may start to cough from the fumes of the peppers very strong but cleans out the sinus cavity. LOL!)
- 3. Now add those lovely seeds to your jalapeno mixture according to your taste. 1 tablespoon for mild, 2 for medium and add all for hot!!!!
- 4. Combine the sugar, flour and dry mustard in a medium bowl and mix well. Stir in your yellow mustard.
- 5. Add the mustard mixture to the jalapeno mixture and mix well. Simmer and stir frequently until thicken. This should take about 5 minutes.
- 6. Now spoon the mixture into 10 hot sterilized 1/2 pint jars leaving 1/2 inch head space. Seal with lids and rings. Process in a hot water bath for 5 minutes.
- 7. This makes great Christmas Gifts to add to a Gift Basket full of your homemade treats! Will post a picture as soon as I get new batteries for my camera! I think I wore it out with all the pictures I've been taking! LOL! Happy Canning!
SPICY JALAPENO MUSTARD
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!
Provided by Kathi Hamill
Categories Spreads
Number Of Ingredients 10
Steps:
- 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.
JALAPEñO HONEY MUSTARD PORK KEBABS
Categories Mustard Marinate Quick & Easy Backyard BBQ Lemon Rosemary Pork Tenderloin Walnut Grill Grill/Barbecue Honey Jalapeño Couscous Gourmet
Yield Serves 2
Number Of Ingredients 17
Steps:
- Prepare grill.
- In a bowl whisk together mustard, honey, garlic paste,lemon juice, jalapeño, and salt and pepper to taste and reserve 1 tablespoon of marinade in a small bowl for basting kebabs.
- Add pork to marinade remaining in bowl. Toss pork pieces to coat well and marinate 15 minutes.
- Thread pork onto two 10-inch metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Turn kebabs and baste with reserved marinade. Grill kebabs, turning and basting them, 10 to 15 minutes more, or until pork is cooked through and registers 160°F. on a meat thermometer. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
- Serve kebabs with couscous.
- In a small heavy sauce, cook shallot or onion in butter over moderately low heat, stirring, until softened. Add water and bring to a boil.
- Stir in couscous, zest and rosemary and cover pan. Remove pan from heat and let stand 5 minutes. Fluff couscous with a fork and stir in walnuts, lemon juice and salt and pepper to taste. Serves 2.
JACK DANIEL'S HOT MUSTARD (FOR CANNING)
A sweet, spicy, smoky mustard that's got just the right amount of kick to it. This is something I made up from a combination of a few mustard recipes, and we really enjoy it. The chipotle powder gives it a unique twist that the other mustards don't have. NOTE: As mentioned by some reviewers, flour is not safe for canned products. Some cooks, myself included, have used flour in canning for years with no bad results. Please be your own judge here.
Provided by Feisty
Categories Sauces
Time 30m
Yield 8 half pint jars
Number Of Ingredients 12
Steps:
- Drain jar of peppers and place in blender with vinegar. Blend thoroughly until no chunks of peppers or seeds remain. Pour into a 5-qt or larger pot.
- Blend sugar, flour, and spices in a mixing bowl. Add 2 cups of the mustard and blend well. Pour mixture into pot with pepper-vinegar mixture. Mix well, and cook on low heat for 15-20 minutes until sugar is dissolved and everything is well combined.
- Add Jack Daniel's, and then turn heat up to high. Stir constantly until mixture comes to a boil, then add remaining 1/2 cup yellow mustard and stir well. Mixture should be thick enough to coat a spoon well, but if not cook until it does. Remove from heat.
- Fill jars 1/2 inch from top and process 7 minutes in a water-bath canner.
Nutrition Facts : Calories 696.7, Fat 4.3, SaturatedFat 0.3, Sodium 5383.2, Carbohydrate 145.4, Fiber 5, Sugar 127, Protein 5.9
SHERRI'S JALAPENO MUSTARD - FROM SCRATCH
This Jalapeno Mustard will add excitement to your hamburgers, hot dogs, corn dogs, pretzels or anywhere else you use regular mustard. Try in your salad dressings, on pork chops, on ham steaks, ham or corned beef sandwiches, or even grilled ham/cheese sandwiches. Also try it mixed in your favorite cheese dip, potato salad, or egg, chicken, or tuna salad. Cooking time includes time to allow flavors to develop. Enjoy!
Provided by Mrs.Jack
Categories Low Cholesterol
Time 4h20m
Yield 1 pint
Number Of Ingredients 10
Steps:
- Toast the coriander seeds in dry skillet or place seeds in flat dish and microwave on high for around 4 to 5 minutes.
- Crush the coriander and mustard seeds in a blender or a mortar.
- Mix the powdered mustard into water and blend w/ coriander and mustard seeds. Let this mixture stand for minimum 3 hours.
- Mix remaining ingredients and pulverize the mixture in a blender until the mixture becomes smooth.
- Stir this smooth puree into the mustard.
- Bring this mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling.
- Cover and refrigerate.
Nutrition Facts : Calories 774.6, Fat 39.7, SaturatedFat 2.1, Sodium 22.7, Carbohydrate 67.6, Fiber 24.2, Sugar 16.2, Protein 36.2
SPICY JALAPENO MUSTARD RECIPE - (4.2/5)
Provided by cwyorkiex3
Number Of Ingredients 9
Steps:
- 1.Cut the jalapenos lengthwise into halves. Remove and reserve seeds. Chop jalapenos finely to yield about 4 cups. 2.Combine jalapenos, vinegar, water and salt in a large saucepan. Simmer over medium heat until jalapenos are tender, about 8 minutes. 3.Add the reserved jalapeno seeds to the jalapeno mixture according to taste, using 1 tablespoon for mild flavor, 2 for medium and 3 or more for hot. 4.Combine sugar, flour, turmeric and dry mustard in a medium bowl and mix well. Stir in yellow mustard. 5.Add the mustard mixture to the jalapeno mixture and mix well. Simmer, stirring frequently, until thickened, about 5 minutes. 6.Spoon into 10 hot sterilized 1/2-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 5 minutes. Makes 10 (1/2-pint) jars.
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