My house is filled with ketchup-lovers. They will eat it on, and in, just about anything. We go through it by the gallons. Our kids must have inherited that ketchup-y passion from my husband, because I can’t be counted in the number of its fans. I’m a mustard girl. I like the tang and the unbelievable options for flavor variety. So, it was a pretty easy decision when I wondered if I should try to make my own. I knew I would probably be left to work through the whole batch, by myself, but it was a risk I was willing too take. 😉 That’s how this Apple Jalapeno Whole Grain Mustard recipe came to be.
After it’s blended, it takes three to four days for homemade mustard to have all the flavors meld and be tame enough to eat. David snuck a taste about 24 hours into the process and his puckered face reflected all the reasons it’s important to wait (and why I was even more certain, I was going to get this delicious treat, all to myself). The vinegar taste will be so strong those first few days, that you won’t be able to enjoy any of the other flavorful ingredients. So, be patient and let it “bloom”. It will definitely be worth the wait!
How to Make Apple Jalapeno Whole Grain Mustard
- Add apple slices and jalapeno to a one-quart jar.
- Pour in mustard seed. ( I used half yellow mustard seed and half brown mustard seed.)
- Add any herbs or spices.
- Pour vinegar and apple cider over everything.
- Let set for 24 hours until the seeds have absorbed all the liquid.
- Pour the contents of the jar into a blender and blend until desired consistency is reached.
- Stir in honey.
- Divide into jars or containers and let set. Cover. Leave out on the counter, at room temperature, for three days to allow the flavors to “bloom”.
- On the fourth day, enjoy your mustard! (Refrigerate from then, on out.)
Who knew the process for making mustard was so simple!!??! I know I’ll be doing it, again, and developing new flavor profiles to try. For this recipe, I wanted something popping with flavor — a little sweet and a little heat. It needed to be holiday gift-worthy. I’m over the moon about this delicious combination! And believe it or not, I’ve converted my puckered-face ketchup eater. He LOVES the fully developed flavor of this mustard. I made 8 jars and stored 7 of them in the garage fridge, to save space in the kitchen. He panicked! lol “Where is all the GOOD mustard?” I think that says it all.
Apple Jalapeno Whole Grain Mustard is fabulous on sandwiches and hotdogs, but it is equally good on ham and other meats. The sweetness from the cider, apple and honey is the perfect balance for the tartness of the vinegar; and the herbs add the perfect savory note that most meat dishes cry out for. It’s also an awesome ingredient when creating marinades or salad dressings! I hope you’ll enjoy this recipe!
- Peel and core the apple and cut it into slices.
- Place the apple slices and jalapeno into a glass, one-quart jar. (Removing seeds and veins from the jalapeno will reduce the heat. Leaving them in will add a nice kick. Adjust for your personal taste.)
- Add both colors of mustard seed to the jar.
- Pour the apple cider and the vinegar over the seeds.
- Add the herbs and salt.
- Use a long utensil (I just used a butter knife) to give the ingredients a gentle stir. Nothing to strenuous. You just want to distribute all the ingredients throughout the liquid, so everything is covered.
- Put a lid on the jar and set it on the back of your counter, out of the way.
- Let it sit for 24 hours. Most of the liquid should have been absorbed by the seeds.
- Pour the contents of the jar into your blender and blend until you reach the desired consistency.
- Stir in the honey.
- Divide into jars (I love the Ball 8 oz wide mouth jars for these kinds of recipes and gifts.) or containers and let set on the counter for 3 days. This gives the flavors time to meld and "bloom". Otherwise, all you will taste is vinegar.
- After the three days are done, enjoy your mustard! Refrigerate it from then on out.
- Add honey after blending. Yield is 3 cups mustard.