Ingredients
- Dry Mustard Powder: 1 cup
- Granulated Sugar: 1 1/2 cups
- White Vinegar (5% acidity): 1 1/2 cups
- Fresh Hot Peppers (e.g., jalapeños or habaneros), finely minced: 1/2 cup
- All-Purpose Flour: 1/4 cup
- Ground Turmeric: 1 teaspoon
- Kosher Salt: 1 teaspoon
Instructions
- Step 1: Prepare the dry mixture by whisking together the dry mustard powder, granulated sugar, flour, turmeric, and salt in a medium, non-reactive saucepan.
- Step 2: Slowly pour the white vinegar into the dry ingredients while continuously whisking until a smooth, thin slurry is formed, ensuring there are no lumps of dry powder remaining.
- Step 3: Place the saucepan over medium heat. Cook the mixture, stirring constantly, until it comes to a simmer and begins to thicken significantly (this will take 5-7 minutes). Do not allow the mixture to boil vigorously.
- Step 4: Remove the saucepan from the heat immediately. Stir in the finely minced hot peppers until evenly distributed throughout the mustard base. Return to low heat and cook for 2 additional minutes, stirring constantly.
- Step 5: Ladle the hot pepper mustard into sterilized jars, leaving 1/2 inch headspace. Seal tightly and refrigerate once completely cooled, or process in a boiling water bath for 10 minutes for shelf stability.
Notes
- Allow the mustard to mellow in the refrigerator for at least 48 hours before serving; this rest period significantly improves the flavor complexity and balances the sharp vinegar notes.
- If your refrigerated mustard becomes too stiff, briefly whisk in a teaspoon of warm water or additional vinegar until you achieve your desired, spreadable consistency.
- Try this vibrant mustard as a glaze for grilled chicken breast or as a bold sandwich spread to revitalize classic deli meats and robust cheeses.
- For a milder mustard flavor with less intense heat, remember to remove the internal white membranes and seeds from the peppers before mincing, as they hold the majority of the capsaicin.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American