Smoky Chipotle Mustard on an open face ham sandwich… delicious!

Chipotle peppers are jalapenos which have been dried by wood-smoking.  They have an earthy flavor with just enough heat to keep things interesting. Chipotles are available (and very reasonably priced) at any spice shop, along with the whole mustard seeds (also very inexpensive) we’ll need for this recipe.

For about $10 and just a bit of effort, you can make 7 or 8 half-pint jars of homemade Smoky Chipotle Mustard.  Go ahead – check out the prices on gourmet mustard jars in upscale markets, and you’ll see how your $10 investment can make some pretty fancy goodies!  Let’s get started…

[Psst… reblog, retweet, or share on Facebook to enter this month’s Freebie!]

Ingredients (Makes 7 or 8 half-pint jars)

1 pound whole yellow mustard seeds

2 chipotle peppers, stems removed

4 cups white vinegar

1 teaspoon salt

Directions

Step 1) Add mustard seeds to blender and “blend” for about 15 seconds.  The seeds won’t look much different, and that’s fine.  All this step does is scratch the surface of the seeds, so that they absorb vinegar quickly.

Step 2) Bring vinegar just barely to a boil in a medium size pot. Remove from heat, and pour over mustard seeds in a large glass bowl.

Step 3) Chop chipotle peppers into several pieces each, and add to bowl of vinegar and mustard. Add salt to the bowl as well.

Step 4) Cover glass bowl and allow to stand for 1 – 2 hours until all vinegar has been absorbed by the mustard seeds.

Step 5) Working in small batches, puree mustard mixture in a blender. Ladle into sterilized canning jars and process in a boiling water bath for 15 minutes.