Chilebrown at home

Monday, August 3, 2009


The Guinness mustard was a huge success. It did not last very long. It was time to try a new flavor. The peppers in the garden were a perfect candidate for the mustard jar. Some local honey would tame this concoction. Instead of Guinness, a lighter lager will be used. In fact it will be the King of Beers. Lets give it a try.
  1. 1 12 ounce Budweiser
  2. 1 tablespoon salt
  3. 10 ounces yellow mustard seed
  4. 1 cup of white vinegar
  5. 4 to 5 jalapeno peppers chopped
  6. 1/2 cup honey

Combine all ingredients except peppers into bowl. Let sit covered for two days. After 2 days place in food processor with peppers. Puree until desired consistency. You may have to add a little water if your mixture gets to dry.

This was some screamin good mustard. The fresh ground mustard seeds have a horseradish bite to it. The honey mellows all the flavors. I am looking forward to having a sandwich.

1 comment:

cookiecrumb said...

Oh, I forgot there was honey in there, too! Wow, what a great recipe. Thanks for the ::generous:: sample!
Good to hang with you two Sunday.