Best Fiery Habenero Mustard Recipes

HOMEMADE SPICY MUSTARD RECIPE

Steps:

• To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
• Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.
• Stir in the habanero peppers and salt. Mix well.
• Add to a food processor and process to your personal tastes. You can process only a little to keep most of the seeds, or go to town and really mix it together. I processed mine to about 80 percent, keeping a few seeds in there.
• Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.

HOT HABANERO MUSTARD

Steps:

• 1. First cut up your habanero peppers, you want to use the seeds too. (I usually get my hubby to do this part for me as I have contacts). Or you can use gloves.
• 2. Combine the vinegar, water, salt and peppers and simmer on medium heat until the peppers are tender. Usually takes about 6 to 7 minutes. The fumes will eventually get to you and you will start to cough so be very careful.
• 3. While the peppers are cooking, in a separate bowl combine your sugar, flour, dry mustard and the turmeric and mix well and then add your mustard to the mix.
• 4. Add the mustard mixture to the pepper mixture and mix well, stirring frequently until thicken.
• 5. Spoon the hot mixture into 8 sterilized hot 1/2 pint jars leaving 1/2 inch head space. Seal with prepared lids, according to their instructions, I place my lids and rings in a saucepan, add water, and heat the water up, not to a boil, you just want them warm and remove from heat. Process jars in a hot water bath for 5 minutes.

FIERY HABENERO MUSTARD

Steps:

• Slice 4 of the habanaro peppers in half, retaining the seeds.
• Pour beer into a saucepan, add the sliced peppers, bring to a boil and boil for 3 minutes. Turn on exaust fan to keep the vapors down.
• Remove from heat, press down with a spoon to help extract juices, the allow to steep for 10 minutes.
• Strain into a small bowl, discard the peppers. Add the mustard seeds, cover and let sit overnight.
• Next morning check to see if the seeds need more liquid, I had to add about 1/2 cup more beer, use your own judgement. Halve and seed the hananero's I put the seeds seperate because that is where the heat is, and it is easier to add if you need to. Please wear gloves!
• Process the habaneros in a food processor, and reserve.
• Using a food processor put your mustard seeds and vinegar in, and pulse. Add one pepper and some seeds at a time until you have the degree of heat you like. Process seeds, vinegar and habeneros until you have a grainey texture.
• Transfer mustard mixture to a sauce pan. Add honey, dry mustard, and salt. Bring to a boil, lower heat, and continue to stir constantly until you have the thickness you like, took me 6 minutes.
• Process for 10 minutes in a hot water bath. This made only 2 1/2 half pints.

HABANERO HOT SAUCE RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
• Roast for 10 minutes, until the edges of the peppers are brown.
• Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
• Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
• Remove the pot from the heat and let cool.
• Pour the vegetable mixture into a blender and puree until smooth.
• Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
• Enjoy!