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. Sometimes I’ll make 2 or 3 batches with variable ingredients, levels of spiciness and sweetness for different purposes. Check out my article on How to make Homemade Mustard. Those are just the options marketing people have decided they want to sell to you. Consider this - once you learn how to make a basic mustard, you are free to add in whatever ingredients you prefer. Like Roasted Hatch Chile Peppers. Yes! They have easy access to Hatch peppers, so they can cook them into whatever they want. Me? I don’t live there, so I have to get mine online. I DO grow many of the same peppers they grow in the Hatch region in New Mexico, but my soil conditions are different here, so it isn’t quite the same. Still, they’re some darned great peppers! Learn more about Hatch Chile Peppers here. Hatch chile season typically goes from early August through end of September, with a bit of leeway on either end, depending on the weather and overall harvesting season. So, NOW is the time to be cooking with Hatch peppers. First things first - I’m working with both black and yellow mustard seeds for this recipe. There are 3 varieties available to you when it comes to mustard seeds - Black, Brown, and Yellow. Yellow makes the typical mustard you see on shelves and is the mildest form of them. Brown is a bit more pungent, while black is the most pungent of them all. Here is what the seeds look like in the jar after they’ve been soaking overnight. Finally, add in your other ingredients and process to your peference. If you want very smooth mustard, process it for a long time. You might need to add in more liquid to achieve what you desire, which is OK. If you prefer grainier mustard, process only a little, or only part of the seeds. Or, hey, don’t process them at all. The choice is yours. Store it in the refrigerator in a sealed jar. The flavors will continue to develop and grow more pungent as time passes. Great stuff! I hope you enjoy it.
Brown Mustard Seeds Yellow Mustard Seeds Black Mustard Seeds
These are affiliate links, my friends! FYI. Enjoy! Also see: How to make Homemade Mustard.
