Spicy Jalapeno Mustard

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16-20 jalapenos

1 1/2 c white vinegar

1 1/2 c water

1/4 c salt

4 c sugar

1 c flour

1 tbsp ground turmeric

1 tbsp ground dry mustard

16 oz yellow mustard

10 half-pint jars with lids and bands


1. 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.

2. Combine sugar, flour, turmeric, and dry mustard in a medium bowl and mix well. Stir in yellow mustard.

3. Add the mustard mixture to the jalapeno mixture and mix well. Simmer about 5 minutes, stirring frequently, until thickened.

4. 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.

5. Set jars in a draft-free place and allow to set for 24 hours. Jars or mustard will last 1 year if unopened.

Bon Appetit!

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