Spicy Jalapeno Mustard Recipes

Steps:

• 1. Halve jalapenos lengthwise; reserve and remove seeds. Finely chop peppers to yield 4 cups.
• 2. 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.
• 3. Combine sugar, flour, turmeric, and dry mustard in a medium bowl and mix well. Stir in yellow mustard.
• 4. Add the mustard mixture to the jalapeno mixture and mix well. Simmer about 5 minutes, stirring frequently, until thickened.
• 5. 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.
• 6. Set jars in a draft-free place and allow to set for 24 hours. Jars or mustard will last 1 year if unopened.

Steps:

• 1.Cut the jalapenos lengthwise into halves. Remove and reserve seeds. Chop jalapenos finely to yield about 4 cups. 2.Combine jalapenos, vinegar, water and salt in a large saucepan. Simmer over medium heat until jalapenos are tender, about 8 minutes. 3.Add the reserved jalapeno seeds to the jalapeno mixture according to taste, using 1 tablespoon for mild flavor, 2 for medium and 3 or more for hot. 4.Combine sugar, flour, turmeric and dry mustard in a medium bowl and mix well. Stir in yellow mustard. 5.Add the mustard mixture to the jalapeno mixture and mix well. Simmer, stirring frequently, until thickened, about 5 minutes. 6.Spoon into 10 hot sterilized 1/2-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 5 minutes. Makes 10 (1/2-pint) jars.

Steps:

• 1. Cut the Jalapenos lengthwise into halves. Remove and reserve seeds. Chop Jalapenos finely to yield about 4 cups.
• 2. Combine Jalapenos, water, vinegar and salt in a saucepan. Simmer over medium heat until Jalapenos are tender , about 8 minutes.
• 3. Add reserved Jalapeno seeds to Jalapeno mixture according to taste, 1 Tablespoon for mild, 2 Tablespoons for medium, 3 or more for hot.
• 4. Combine Sugar, Flour, Cumin and Dry Mustard on a bowl and mix well. Stir in the Yellow Mustard.
• 5. Add the Mustard mixture to the Jalapeno mixture and mix well. Simmer, stirring frequently until thickened, about 5 to 10 minutes
• 6. Spoon into 10 hot sterilized 1/2 pint jars, leaving 1/2 inch of space at top ( You can use bigger jars if you wish). Seal with lids and process in hot water bath for 5 minutes. Store in a cool place.

Steps:

• Combine cabbage, onion, carrots, and jalapeno peppers together in a bowl.
• Blend egg, lemon juice, white vinegar, and salt in a food processor until smooth. Slowly drizzle oil into egg mixture through the feeding tube while the food processor is running until mayonnaise is smooth and thickened.
• Mix mustard, sugar, cider vinegar, chipotle chile pepper, and celery salt into mayonnaise until dressing is smooth and evenly combined.
• Stir dressing into cabbage mixture until evenly coated. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 2 hours.

Steps:

• Wash peppers and place in blender with vinegar.
• Blend until peppers are ground fine.
• In a saucepan, combine pepper/vinegar combination with salt and water.
• Cook until peppers are tender.
• Strain through cheesecloth and return liquid to large boiler.
• In a mixing bowl, combine sugar, flour, turmeric, dry mustard and mustard.
• Stir well, making a paste.
• Add to boiler and cook over low heat until everything is blended well.
• Slowly bring up to a boil, stirring constantly.
• It will stick if it is not stirred constantly.
• It will thicken as soon as it gets to a boil.
• Turn off and dip into prepared jars.
• Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.
• I use the inversion method of sealing the lids which is to turn upside down for 5 minutes.
• Many think this is unsafe, so there is no harm in processing in a water bath for 5 to 10 minutes if it will make you feel a little more comfortable.
• Turn upright after 5 minutes and allow to cool completely before moving.

Steps:

• Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
• Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.

Steps:

• In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.

Steps:

• 1. Cut the jalapenos in half and remove the seeds, Reserve those seeds. Chop the peppers up finely to yield about 4 cups. Note: I added a few cayanne peppers for color - just eliminate 1 jalapeno pepper) You will need about 4 cups of peppers!
• 2. Combine the peppers, vinegar, water and salt in a large saucepan. Simmer over medium heat until the jalapenos are tender, about 8 to 9 minutes. (Warning you may start to cough from the fumes of the peppers very strong but cleans out the sinus cavity. LOL!)
• 3. Now add those lovely seeds to your jalapeno mixture according to your taste. 1 tablespoon for mild, 2 for medium and add all for hot!!!!
• 4. Combine the sugar, flour and dry mustard in a medium bowl and mix well. Stir in your yellow mustard.
• 5. Add the mustard mixture to the jalapeno mixture and mix well. Simmer and stir frequently until thicken. This should take about 5 minutes.
• 6. Now spoon the mixture into 10 hot sterilized 1/2 pint jars leaving 1/2 inch head space. Seal with lids and rings. Process in a hot water bath for 5 minutes.
• 7. This makes great Christmas Gifts to add to a Gift Basket full of your homemade treats! Will post a picture as soon as I get new batteries for my camera! I think I wore it out with all the pictures I've been taking! LOL! Happy Canning!