14 Reviews

Excellant. A wonderful balance of heat, sweetness and spice. I have never made mustard before, so I made 1/4 of the recipe. I used 1 jalapeno (we are gringos from New England with weak stomachs). After tasting the mixture, I decided to add the cooked jalapeno pieces. At first, I was surprised by shiny color and sticky texture until I remembered a gourmet mustard I had received as part of a gift basket. I am going to make this for Xmas gifts, the unique flavor and texture makes this mustard very special. (One note of caution - slowly bring the mixture to a boil then remove the pan from the heat or it will be too thick.)

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Lorac July 10, 2003

Although I didn't make this myself, JQ was kind enough to send me a jar at Christmas time. I used this to go with my Bratwurst-Potato Skillet Dinner and just absolutely loved it. I can't wait to make my own batch up soon. I'll want to keep this handy. JQ thanks so much for such a wonderful gift. UPDATE: I made my own batch today getting 8 1/2 pint jars. I chouldn't find habanero peppers so used six jalapeno peppers from the garden, seeding all but 2 of them. Perfect heat element for us. Again thanks so much JQ. :)

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~Nimz~ August 15, 2009

I made this a couple of weeks ago and it was a HUGE hit. I have already had to make more as my BF eats this on everything. I did use Splenda instead of sugar and cut the flour in half. I didn't strain the habaneros, just used a hand-held blender on them. I used seeds and all. Great recipe.

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Becroe October 02, 2006

I was really hoping for great things from this, especially since I made a double batch. It's not bad, but for my taste, it needs some serious tweaking. I would leave the flour out altogether, as I could definitely taste "flour" in the finished product. I think it also made the mustard too thick and gloppy. I also found it not very spicy, which surprised me considering the extreme pain I was in while making this stuff! :D I would add at least one or two more habeneros to this. I'm not sure whether I would cut down on the sugar or not, but I might sub out some of it for honey or a little brown sugar. Also, a clove or two of garlic would not come amiss. It's not bad. It just needs help.

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kitchengrrl October 16, 2003

I made half a batch of this with Nif's Homemade Grainy Mustard (Great Gift Idea!) for a gift bag. I packed it with 2 kinds of pretzels for a Christmas gift. It is tasty and I used 3 jalapeno peppers. Thanks! :)

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Nif December 24, 2009

I used jalepeno peppers and the mustard has a great taste but is not hot. I discarded the pepper pulp and just used the juice as directed. Next time, I may add some minced pepper. UPDATE: I took a jar of the mustard from my pantry today and pureed it with two tablespoons of pickled jalepeno slices. It has a nice bite and is going to be a hit at our summer picnics. Thank you for posting :D

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lucy4174 May 26, 2009

Amazing and easy! I followed the directions exactly using 5 habaneros I grew in my container garden. Ended up with 8 half pints. Wonderful flavor, perfect levels of heat and sweet. My whole family loves it. Thanks for sharing!

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Mary Lockwood September 12, 2008

This recipe is spot on i have made it 3 times in the last week. Great taste and very different are a couple of comments made to me.

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The Crock August 21, 2008

Wow! So delicious! Any mustard lover will LOVE this! I used my steam canner which, since it's a high acid product, I think is safe. I'm sure you could use a water bath, too. This recipe is a keeper!

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Tess Cooks August 06, 2008

This is a fabulously delicious and easy recipe. We make our own smoked summer sausages, this recipe is perfect with it. My friends have gone wild over it.

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WillowMN June 07, 2008
Hot Pepper Mustard