JALAPENO MUSTARD
This spicy jalapeno mustard is unbelievably delicious with sandwiches, hot dog, sausage, and much more. This hot sauce is it good to store up to 6 months.
Provided by Sujatha Muralidhar
Categories Dips and sauces
Number Of Ingredients 7
Steps:
- In a small mixing bowl, add yellow mustard powder, water,distilled white vinegar, turmeric, garlic powder, sand, and minced jalapeno.
- Whisk until all the ingredients combined together.
- Serve and refrigerate the left over in an air sealed container.
Nutrition Facts : Calories 89 kcal, Carbohydrate 5 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 297 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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.
BIG OLE BILL'S SWEET AND SPICY JALAPENO MUSTARD
I put this Mustard on everything like Kielbasa, to baste chicken, before broiling pork. I even use it to dip Pretzels in!
Provided by Bill Heleine
Categories Other Sauces
Time 45m
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, water, vinegar 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.
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
LOBSTER CAKES WITH MUSTARD JALAPENO SAUCE
Steps:
- Preheat oven to 425 degrees F. In mixing bowl, blend together all ingredients except cornmeal. Scoop out 8 cakes, shape into patties (not too thin), and coat with cornmeal. Saute lobster cakes in olive oil until brown on 1 side. Flip over and finish cooking in oven for 5 to 7 minutes. Serve with Mustard Jalapeno Sauce.
- Blend all ingredients together in a mixing bowl.
SPICY CHICKEN DRUMETTES WITH JALAPENO HONEY-MUSTARD SAUCE
NO MARINATING! Quick, easy and spicy. You might have another use for the jalapeno mustard sauce as well.
Provided by sugarpea
Categories Sauces
Time 45m
Yield 20 drumettes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°.
- Boil the jalapenos in water for 5 minutes; drain, cool, discard stems and set aside.
- In a saucepan, bring sugars and water to a boil.
- Combine the jalapenos, sugar, honey, vinegar, mustard and turmeric in a blender and puree until smooth.
- Toss chicken with 1/2 cup sauce; place on foil-lined, greased baking sheet; bake for 20-30 minutes until golden brown, turning once or twice.
- Serve with dipping sauce on the side.
Nutrition Facts : Calories 1013.8, Fat 36.9, SaturatedFat 9.1, Cholesterol 295.6, Sodium 1727.2, Carbohydrate 96.3, Fiber 5.4, Sugar 89.1, Protein 76.3
JALAPENO MUSTARD DIPPING SAUCE
Make and share this Jalapeno Mustard Dipping Sauce recipe from Food.com.
Provided by Tito H.
Categories < 15 Mins
Time 10m
Yield 1 Cup
Number Of Ingredients 3
Steps:
- Mix.
- Let rest.
Nutrition Facts : Calories 153.4, Fat 2.5, SaturatedFat 0.2, Sodium 719.1, Carbohydrate 32.7, Fiber 2.5, Sugar 22.1, Protein 2.8
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 MUSTARD
When I make this mustard, I add fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. -Joyce Lonsdale, Unionville, Pennsylvania
Provided by Taste of Home
Time 20m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.
Nutrition Facts : Calories 67 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 54mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
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