Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Patty loves the stuff, too. It’s definitely one of our go-to condiments in the summer and fall, perfect for spooning into sandwiches, sausages, pretty much anything grilled. I almost never buy it from the store now, ever since I learned how to make it from scratch at home. You can add in all sorts of ingredients to make combinations you’d never find anywhere else, like this particular recipe - Chipotle-Honey Mustard. We love this stuff. It’s definitely sweet from the honey, but not too sweet, though if you WANTED more sweetness with the resulting mustard, just add in more honey. It is totally under your control. You’ll note the smoky zing from the chipotle peppers in adobo sauce, which adds a bit of pop to anything you add it to. We want flavor here, my friends! Once the mustard seeds have properly absorbed all of that liquid, simply process the whole thing in a food processor or blender with your other ingredients until they are nicely blended together, and you’ve achieved a creaminess you prefer. Again, the choice is yours, as you can create a grainy mustard or a very creamy version. I tend to fall in the middle, as you can see from the photo. Oh yeah! See here for How to Roast Chili Peppers. I hope you enjoy this particular mustard. The stuff keeps practically forever. We always have a homemade mustard in the fridge. It’s convenient not only as a flavorful spread, but you can use it to form powerful marinades, quick sauces and rubs, and so much more. Homemade mustard is a kitchen essential.
Brown Mustard Seeds Yellow Mustard Seeds Black Mustard Seeds
These are affiliate links, my friends! FYI. Enjoy! Also see: How to make Homemade Mustard.
