Hot Pepper Mustard

From: ~Nimz~

On Aug 15, 2009

Although I didn't make this myself, JQ was kind enough to send me a jar at Christmas time. I used this to go with my Bratwurst-Potato Skillet Dinner and just absolutely loved it. I can't wait to make my own batch up soon. I'll want to keep this handy. JQ thanks so much for such a wonderful gift. UPDATE: I made my own batch today getting 8 1/2 pint jars. I chouldn't find habanero peppers so used six jalapeno peppers from the garden, seeding all but 2 of them. Perfect heat element for us. Again thanks so much JQ.

From: Chef #490764

On May 26, 2009

I used jalepeno peppers and the mustard has a great taste but is not hot. I discarded the pepper pulp and just used the juice as directed. Next time, I may add some minced pepper. UPDATE: I took a jar of the mustard from my pantry today and pureed it with two tablespoons of pickled jalepeno slices. It has a nice bite and is going to be a hit at our summer picnics. Thank you for posting :D

From: Lorac

On Jul 10, 2003

Excellant. A wonderful balance of heat, sweetness and spice. I have never made mustard before, so I made 1/4 of the recipe. I used 1 jalapeno (we are gringos from New England with weak stomachs). After tasting the mixture, I decided to add the cooked jalapeno pieces. At first, I was surprised by shiny color and sticky texture until I remembered a gourmet mustard I had received as part of a gift basket. I am going to make this for Xmas gifts, the unique flavor and texture makes this mustard very special. (One note of caution - slowly bring the mixture to a boil then remove the pan from the heat or it will be too thick.)

From: Becroe

On Oct 2, 2006

I made this a couple of weeks ago and it was a HUGE hit. I have already had to make more as my BF eats this on everything. I did use Splenda instead of sugar and cut the flour in half. I didn't strain the habaneros, just used a hand-held blender on them. I used seeds and all. Great recipe.