Habanero Beer Mustard
This easy homemade beer mustard gets a spicy kick from fresh habanero peppers. Once you try homemade mustard, you won't want to buy it any more!
- 1/2 cup brown mustard seeds
- 2/3 cup yellow mustard seeds
- cup Scant 1 apple cider vinegar
- 1 cup beer
- 3 habanero peppers ribs and seeds removed, chopped
- 2-3 Tbsp honey
- Salt to taste
Add both types of mustard seeds to a mixing bowl. Pour in vinegar and beer, stir to combine. Cover with plastic wrap and let sit on the counter for 12-15 hours.
Scoop out about 1/3 of a cup of the liquid off the top and reserve.
Pour the rest of the contents into a food processor or blender and add habanero peppers, honey and salt.
Process to desired smoothness.
If mustard is too thick, add in reserved liquids a little at a time until it reaches a consistency you like.
Pour mustard into mason jars or other airtight containers and store in the refrigerator.
Flavors will deepen and develop more over time.