I made HABANERO MUSTARD with Mustard Habaneros ... and beer.

Make Your Own Spicy Habanero Mustard at Home! 🔥

Looking for a bold, flavorful condiment that brings serious heat and tang? In this video, I’ll show you how to make homemade spicy habanero mustard using freshly picked mustard habaneros, crushed mustard seeds, cold beer, and apple cider vinegar. It's tangy, fiery, and packed with flavor — perfect for sandwiches, sausages, or as a dipping sauce for anything from pretzels to chicken nuggets!

WRITTEN RECIPE BELOW!

Don’t have mustard habaneros? No problem! You can substitute with any chili you like — just adjust the heat to your taste.

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👉 If you love spicy condiments, DIY hot sauces, or experimenting with bold flavors in your kitchen, this video is for you!

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🗨️ Comment below: What chili would you use in your version?

#SpicyMustard #HabaneroMustard #HomemadeCondiments #HotSauce #FermentedFoods #DIYMustard #ChiliRecipes #MustardRecipe #EasySpicyRecipe #SmallBatchCooking

Spicy Habanero Mustard Recipe
A bold and punchy homemade mustard with the fruity fire of habaneros and the tang of cold beer and vinegar.
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Ingredients
• ½ cup yellow mustard seeds
• ½ cup black mustard seeds
• 1 cup cold beer (a pale ale is great; avoid overly bitter IPAs)
• 1 cup apple cider vinegar (or white vinegar)
• 4 ripe mustard habanero peppers (or any chili of your choice)
• ½ tsp ground turmeric (optional, for color and earthy flavor)
• 1 tsp table salt
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Equipment
• Spice grinder or mortar & pestle
• 1-liter (quart-sized) jar
• Immersion blender (or regular blender)
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Instructions
1. Crack the Mustard Seeds:
o Coarsely grind both yellow and black mustard seeds using a spice grinder or mortar and pestle. Aim for a coarse texture, not a fine powder.
o Transfer the crushed seeds to a clean 1-liter jar.
2. Activate the Pungency:
o Pour 1 cup of very cold beer over the crushed seeds.
o Stir to combine, then let it sit for 10–15 minutes to allow the enzyme reaction that creates mustard’s heat to fully develop.
3. Lock in the Flavor:
o After 10–15 minutes, add 1 cup of apple cider vinegar to halt the reaction and preserve the sharpness.
o Stir in ½ teaspoon turmeric (optional) for extra color and earthy flavor.
4. Prepare the Habaneros:
o Slice the 4 mustard habaneros in half lengthwise.
o Scrape out the seeds and pith if you want less heat. Leave them in for extra spice.
o Add the chili halves to the mustard mixture.
5. Season and Blend:
o Add 1 teaspoon of salt.
o Blend with an immersion blender until smooth (or your desired texture). Make sure the habaneros are fully incorporated.
6. Let it Mellow:
o Refrigerate for at least 2–3 days to allow the flavors to meld and the mustard seeds to soften. The bitterness will mellow, and the texture will thicken.