Hot Jalapeno Mustard

Hot Jalapeno Mustard

3 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
TerryWilson
Recipe by  TerryWilson

“Great with a beer-cooked bratwurst and sauerkraut on a bun.”

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Ingredients

Adjust Servings

Original recipe yields 0 cup

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Directions

  1. Whisk the mustard seeds, cider vinegar, Dijon mustard, dry mustard, honey, garlic, jalapeno pepper, salt, and black pepper together in a bowl. Cover with plastic wrap; can be refrigerated up to 1 week.

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Reviews (3)

Rate This Recipe
ThePittyRanch
11

ThePittyRanch

LOVED IT!! A great hot mustard. Easy to prepare. Prepared as directed. We like some heat with our jalapenos so I doubled them and left the seeds in. I will add more honey next time so sweeten it more.

cooknmonster
0

cooknmonster

Not mustard SEED, but Dry mustard

lutzflcat
0

lutzflcat

Really liked the flavor of this mustard, but I must admit I’m not crazy about the mustard seeds getting stuck in my teeth (sorry). The “hotness” is about the max for us (we’re middle of the road on spiciness), but it is “hot jalapeno mustard.” Quick to make, and it’s nice having a freshly-made condiment that doesn’t come out of a mustard bottle or jar.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 43 cal
  • 2%
  • Fat
  • 1.6 g
  • 3%
  • Carbs
  • 5.3 g
  • 2%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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Hot Pepper Mustard

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