Jalapeno Mustard

This mustard is built from scratch using whole yellow and black mustard seeds, toasted coriander, and fresh jalapenos blended into a fiery, textured condiment that makes anything in a jar taste tame by comparison.

The three-hour soak is where it starts. Crushed mustard seeds and coriander sit in cold water, hydrating and softening while releasing their sharp, pungent oils. Skip this step and the seeds stay hard and the mustard tastes raw.

Blending the garlic, onion, jalapenos, vinegar, and white wine into a smooth puree before stirring it into the soaked seeds gives you a mustard with layers of heat: the nasal burn from the mustard seeds and the slow, lingering pepper heat from the jalapenos.

Pro Tips

• Toast the coriander seeds until fragrant and just starting to darken. They add a warm, citrusy note that balances the mustard’s sharp bite.
• Crush the mustard and coriander seeds lightly, not to a powder. You want a coarse, grainy texture with visible seed pieces.
• Seed the jalapenos unless you want extreme heat. The membranes carry most of the capsaicin.
• The mustard mellows significantly after a few days in the fridge. It’s harshest right after cooking and smooths out over the first week.

Variations

• Swap jalapenos for habanero for a seriously hot mustard that demands respect.
• Add a tablespoon of honey for a sweet-hot version that works beautifully as a glaze for grilled pork.
• Use beer instead of white wine for a more rustic, pub-style mustard.