Recipe by Amie in Arizona
This is sooo killer hot! Warning! Five alarm..HOT! WHEW!
Top Review by GaylaJ
Oh yeah! This one won't leave you longing for more kick. :) My husband had been lamenting about the hot mustard I purchased--it was just not hot enough. I made this one and heard no complaints--he loved it, as did I! I figured it would be hot enough without chili oil, so I used rice vinegar. Great stuff-thanks for posting!
- 2 tablespoons Coleman's dry mustard (in a yellow tin at grocery stores)
- 1 tablespoon warm water (releases more heat)
- 1 tablespoon rice wine vinegar or 1 tablespoon chili oil