food Homemade Habanero Mustard!!!

Looks very nice. i will try some too this year. nice work
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I make something similar to this but my recipe called for adding yellow mustard (kind of felt like cheating to me). Going to have to give this one a go. Thank you for sharing!
 
I thought I would give this one a bit of a go this week, I've tweeked it a bit and plan on adding some 7 pod yellows as the pepper and also will add some wasabi powder to it for some extra kick, I'll let you know how I went in a couple of days :hell:
 
thx1138 said:
Thanks for posting. Mustard is awesome. Might try adding horseradish root to it!
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Thanks for bumping this one up! Looks awesome. Pretty sure I'll be visiting the hippy store this weekend. I already make a mustard BBQ sauce using store bought mustard as a base. I think making my own mustard will put it over the top!
 
HELP!
Making this tonight/tomorrow. About to soak the seeds. Couple of questions...

1. I can't find brown mustard seeds. Now what? I got enough yellow to cover the same volume. Am I OK?

2. Any blending tips? (other than "just blend it, dumbass")

3. If I add fruit, do I have to worry about spoilage? (I'm thinking not due to the high acidity/salt/processing in hot water)

So damn excited! Don't want to screw it up.
Actually I like the idea of only yellow seeds, yellow peppers (in between fatali and datil, I have both ready to go), a touch of horseradish, and a fine blend, maybe a little bit thicker than regular yellow mustard.
I'll put it in an empty Ploschman's squeeze bottle (the yellow one with the red cap) and not tell unsuspecting guests!

Thanks for the recipe!
 
I would think you'll be fine so long as you get the Ph down. I know you have test strips for the pool, you can put a little sauce in a bowl or cup and test away.
 
@wbyrd01, by making your own mustard, do you mean grinding seeds?

@RocketMan, can you explain the Ph please? Is that for the addition of fruit?

Thanks.
 
Great recipe! 4 jars are processing in the canner right now.
I used fatali at op's recommendation.
I got to lick the spoon after it was in jars.

One tip...

Instead of a non reactive bowl, I stored my seeds, wine,salt, vin in a gallon ziplock overnight in the fridge.
Worked great.

Thanks!
 
texas blues said:
Make that mustard ZS! I'm a freak for that kind of stuff. Can't be too hot either. I like it where the hairs in my nose stiffen' up and the sweat starts pouring off. I'm addicted. Please post your recipe and pics if you can. I would love you looooooong time! I got a hankerin' to make some of my own. Like Peter Frampton..."oh won't you...show me the way.."
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I actually heard Frampton say that when I read that lol

smokemaster said:
I bet it'll be good smeared all over a picnic ham during a cold hickory smoke.
Smear the raw ham and let it soak in a day or so in the fridge

Maybe add some wasabi/horseradish and honey to the mustard then in the final hours use as a mop or sprinkle with brown sugar and pin on some cherries and pineapple chunks.
or puree some of all of the above to use as a mop....
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Not a mustard fan, but love it on a ham big time. Gave me wood thinking about a ham with hot pepper mustard. I see a jar of this in my future.
 
thx1138 said:
Thanks for posting. Mustard is awesome. Might try adding horseradish root to it!
Click to expand...

Horseradish is only good when fresh, it loses all potency in about two weeks.
 
Yeah what TB said. I've never ground it. But the bottled stuff in the refrigerator section is no good after a week or two.

Don't ruin your mustard unless consuming right away, I guess.
 
thx1138 said:
@wbyrd01, by making your own mustard, do you mean grinding seeds?

@RocketMan, can you explain the Ph please? Is that for the addition of fruit?

Thanks.
Click to expand...

I mean following this recipe to make the mustard and then using that mustard to make my bbq mustard sauce.
 
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