Monday, August 3, 2020

Tequila Jalapeño Lime Mustard

Once you have made your own mustard, I guarantee you will never to back to store bought.  So far I have made four great tasting, artisanal mustards: Canadian Club Rye Whiskey and Maple mustard, Stout Beer and Honey Mustard, Grainy White Wine Mustard and Classic Dijon Mustard.  They've all been taste tested by family (my best critics) and friends.  Thumbs up!

These are all small batches you could double up.  This tequila and jalapeño mustard will be perfectly paired with Mexican BBQ and tacos.

This recipe makes about three cups of mustard.


6              jalapeño peppers, divided
1 cup       tequila
1/2 cup    brown mustard seeds
1/4 cup    yellow mustard seeds
1              cup apple cider vinegar
1/2 cup    yellow mustard powder
1/4 cup    honey
3 tbsp      lime juice (fresh or bottled)
1/2 tsp     sea salt


Slice 4 of the jalapeño peppers in half, retaining seeds. Add to a small saucepan with the tequila.  Bring to a boil over high heat, then reduce heat to low and simmer for 2 to 3 minutes. Remove from heat, press on the peppers with the back of a spoon to release juices, then allow to steep for 5 to 10 minutes.

Strain the tequila into a small bowl, pressing on the peppers to extract juices.  Add the mustard seeds to the infused tequila, cover, and let sit overnight (or until the seeds have absorbed most of the liquid; at least 4 hours).

Prepare canner, jars and lids.

Halve and seed the remaining  jalapeño peppers. Add the soaked mustard seeds, with any remaining liquid, the jalapeños, and the cider vinegar to a food processor.  Process until most  of the mustard seeds are chopped; leave some seeds for a grainy texture, or chop completely for a smooth mustard.
Transfer the pureed mustard seed mixture to a medium saucepan.  Add mustard powder, honey, lime juice and salt; whisk together over medium-low heat.  Bring to a simmer, stirring constantly, and reduce mustard to the desired consistency, remembering that it will thicken upon cooling (about 5 – 10 minutes for this).

Ladle hot mustard into hot, sterilized jars to 1/4-inch headspace, remove air bubbles, wipe rims, affix lids and bands, and process in a boiling water bath for 10 minutes.

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