Smoky Chipotle Mustard



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!]

WIN_20141227_160257Ingredients (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


WIN_20141227_161154Step 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 WIN_20141227_162008pour 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.

Cranberry Pomegranate Mustard


Mustard is a wonderful condiment, and this mustard is my very favorite.  It is as lovely enjoyed alone on a slice of whole grain bread as it is served alongside ham or turkey.  As a bonus, mustard seeds are surprisingly nutritious, containing Omega-3 fatty acids (who knew?) and a whole host of antioxidants including selenium.

This mustard recipe is so easy to prepare, you’ll wonder why you ever bought that bright yellow bottle lurking in the back of your refrigerator.  You know the bottle… the one full of food coloring and too much salt?  Rinse it out, recycle the bottle, and try this recipe instead.  You can thank me later.

picture067Ingredients (makes 10 half-pint jars)

16 ounces yellow mustard seeds (available in bulk for just a few dollars at any spice shop)

4 cups white vinegar

1 cup fresh or frozen whole cranberries

1/2 cup fresh pomegranate arils (or substitute an extra 1/2 cup whole cranberries)

1/2 cup pomegranate juice or cranberry pomegranate juice (pure only!)

1/2 teaspoon salt


Step 1) Combine mustard seeds, whole cranberries, and vinegar in a large glass bowl.  Cover and let sit for two days.  The mustard seeds will absorb vinegar and expand, so make sure your bowl is big enough!

Step 2) After two days, stir pomegranate arils, pomegranate juice, and salt into the mustard seed mixture.

Step 3) Working with one to two cups of the mustard seed mixture at a time, puree mixture in a sturdy blender until you are happy with the consistency.  Approximately one minute of high speed blending will yield a course ground mustard.  A creamier consistency can be achieved by blending for two or three minutes.

Step 4) Ladle into sterilized canning  jars, leaving 1/2 inch of headspace.  Don’t forget to poke out the air bubbles!

Step 5) Place lids and bands on your jars, and process in a boiling water bath for 15 minutes.


This mustard makes a wonderful hostess gift, if you can bear to part with a jar.  Enjoy!