Spicy Jalapeno Mustard Wow Food

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JALAPENO MUSTARD



Jalapeno mustard image

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

1/2 cup yellow mustard powder
1 cup water
½ cup distilled white vinegar
1/3 teaspoon Turmeric powder (for color/optional)
1 teaspoon garlic powder
½ teaspoon salt
2 tsp jalapeno (minced)

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



Spicy Jalapeno Mustard image

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 @Gally13kms

Categories     Spreads

Number Of Ingredients 10

16-20 - jalapenos
1 1/2 cup(s) white vinegar
1 1/2 cup(s) water
1/4 cup(s) salt
4 cup(s) sugar
1 cup(s) flour
1 tablespoon(s) ground turmeric
1 tablespoon(s) ground dry mustard
16 ounce(s) yellow mustard
10 - half-pint jars with lids and bands

Steps:

  • Halve jalapenos lengthwise; reserve and remove seeds. Finely chop peppers to yield 4 cups.
  • 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.
  • Combine sugar, flour, turmeric, and dry mustard in a medium bowl and mix well. Stir in yellow mustard.
  • Add the mustard mixture to the jalapeno mixture and mix well. Simmer about 5 minutes, stirring frequently, until thickened.
  • 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.
  • Set jars in a draft-free place and allow to set for 24 hours. Jars or mustard will last 1 year if unopened.

SPICY CHICKEN DRUMETTES WITH JALAPENO HONEY-MUSTARD SAUCE



Spicy Chicken Drumettes with Jalapeno Honey-Mustard Sauce image

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

11 jalapenos
1/2 cup sugar
1/2 cup brown sugar
2 tablespoons water
1/2 cup honey
1/4 cup rice wine vinegar
2 cups Dijon mustard
3/4 teaspoon turmeric
20 chicken drummettes

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

SPICY JALAPENO MUSTARD! WOW!



Spicy Jalapeno Mustard! Wow! image

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 @DRamsey

Categories     Spreads

Number Of Ingredients 8

16-20 - i use a variety some jalapenos, but mostly cayenne and a habinero or two. mix it up. you can also put a red sweet pepper in so it isn't too hot. you be the judge. the less green the more yellow you will have or you can add some tumeric to it.
1 1/2 cup(s) white vinegar
1 1/2 cup(s) water
1/4 cup(s) salt
4 cup(s) sugar
1 cup(s) all purpose flour
1 tablespoon(s) dry mustard
1 - 16 oz jar of yellow mustard (used french's)

Steps:

  • 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!
  • 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!)
  • 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!!!!
  • Combine the sugar, flour and dry mustard in a medium bowl and mix well. Stir in your yellow mustard.
  • Add the mustard mixture to the jalapeno mixture and mix well. Simmer and stir frequently until thicken. This should take about 5 minutes.
  • 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.
  • 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!

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