Chile Mustard with Lime Zest
Makes two 1/2-pint jars
Use any chiles that you like and can get for this recipe. If you use serranos, you’ll probably need only two; if you use habañero, only one. The mustard will be exceptionally hot when you first make it, so use it sparingly. It will mellow after six to eight weeks.
- 1/4 cup black mustard seed
- 1 cup ground yellow mustard powder
- About 3/4 cup water
- 1/3 cup hot pepper, apple cider, or white wine vinegar
- 2 or 3 jalapeño peppers or other chiles, finely minced
- 1/2 teaspoon salt
- 1 tablespoon lime zest, finely minced
- 1 to 2 teaspoons honey (if desired)
Click here for the original article, The Mortar and Pestle.
- In a mortar and pestle, coarsely grind the black mustard seeds. Combine the mustard powder with the ground seeds. Add the water and stir with a fork; let stand for 10 to 15 minutes. Add the vinegar, chiles, salt, and zest. Add the honey if desired. Blend well. You may need to add a little more water; the mustard should be a loose, spreadable consistency at this point (it firms up when refrigerated).
- Pack the mustard into sterilized, 1/2-pint jars and seal. Store sealed jars in a cool place. After it’s opened, store the mustard in the refrigerator for up to one year.