FIERY HABENERO MUSTARD
This came out of the localkitchenblog.com I wanted to make habenero mustard, but with reduced sugar, this called for 1/2 cup honey. It is hot, but suprisingly, not so hot I can't handle it. I used beer instead of the vodka they suggested, also had to add more beer about 1/2 cup.
Provided by Jane Whittaker @janenov46
Categories Spreads
Number Of Ingredients 7
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.
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