Hot Habanero Mustard Recipes

Steps:

• 1. First cut up your habanero peppers, you want to use the seeds too. (I usually get my hubby to do this part for me as I have contacts). Or you can use gloves.
• 2. Combine the vinegar, water, salt and peppers and simmer on medium heat until the peppers are tender. Usually takes about 6 to 7 minutes. The fumes will eventually get to you and you will start to cough so be very careful.
• 3. While the peppers are cooking, in a separate bowl combine your sugar, flour, dry mustard and the turmeric and mix well and then add your mustard to the mix.
• 4. Add the mustard mixture to the pepper mixture and mix well, stirring frequently until thicken.
• 5. Spoon the hot mixture into 8 sterilized hot 1/2 pint jars leaving 1/2 inch head space. Seal with prepared lids, according to their instructions, I place my lids and rings in a saucepan, add water, and heat the water up, not to a boil, you just want them warm and remove from heat. Process jars in a hot water bath for 5 minutes.

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
• Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
• Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.

Steps:

• In a blender, combine all ingredients. Cover and process until smooth. Transfer to a small jar and cover tightly. Store in the refrigerator.

Steps:

• Bring vinegar to a boil in a saucepan; add habanero peppers, onion, garlic, red pepper flakes, cayenne pepper, mustard, white pepper, and seasoned salt. Allow mixture to return to a boil, then stir in brown sugar and ketchup.
• Boil sauce for 15 minutes, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 30 to 45 minutes. Cool and serve.

Steps:

• Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.

Steps:

• Slice 4 of the habanaro peppers in half, retaining the seeds.
• Pour beer into a saucepan, add the sliced peppers, bring to a boil and boil for 3 minutes. Turn on exaust fan to keep the vapors down.
• Remove from heat, press down with a spoon to help extract juices, the allow to steep for 10 minutes.
• Strain into a small bowl, discard the peppers. Add the mustard seeds, cover and let sit overnight.
• Next morning check to see if the seeds need more liquid, I had to add about 1/2 cup more beer, use your own judgement. Halve and seed the hananero's I put the seeds seperate because that is where the heat is, and it is easier to add if you need to. Please wear gloves!
• Process the habaneros in a food processor, and reserve.
• Using a food processor put your mustard seeds and vinegar in, and pulse. Add one pepper and some seeds at a time until you have the degree of heat you like. Process seeds, vinegar and habeneros until you have a grainey texture.
• Transfer mustard mixture to a sauce pan. Add honey, dry mustard, and salt. Bring to a boil, lower heat, and continue to stir constantly until you have the thickness you like, took me 6 minutes.
• Process for 10 minutes in a hot water bath. This made only 2 1/2 half pints.

Steps:

• Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.