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. Of course there’s so much MORE you can do to mustard, but those are the basics. One of the ways to get creative with mustard is none other than our favorite spicy honey mustard that you see pictured! Habanero peppers lend just the right amount of spiciness to balance out the sweetness from the peach and honey. Trust me, once you start making the real deal at home, it’s pretty impossible to go back to the store-bought stuff. Soak the seeds. Measure out your seeds and soak them in a mixture of vinegar and liquid. I mostly use a flavorful beer, though you can use water or even wine. Soak them overnight and the seeds will swell as they absorb the liquids. Cook and blend. When the seeds are ready, cook down the habanero and peach to soften them, then process them in a food processor. This will make it easier to spread throughout the mustard mixture. Refrigerate it. Transfer the mustard to sterilized jars and keep it stored in the fridge. The flavors will develop over time and the mustard will get more pungent as time goes on. Want more info on this easy process? Also see: How to make Homemade Mustard.
