Jalapeno Cilantro Mustard: ORIGINAL RECIPE

Mixing up a batch of mustard is always a nice little thing to have going on and this recipe for Jalapeno Cilantro Mustard is perfect example. Unlike other high maintenance, time-sensitive dishes, (Hey Mr. Jelly with your "bring to full boil for exactly one minute" rule, I'm talking about you) mustard is happy to do its thing on your schedule. 

You soak the seeds in an acidic liquid of your choice (plain or cider or wine or infused vinegar, full strength or partially diluted with water or beer or something) for a couple of days. Or a week. Or two weeks. It's not going anywhere. 

Take your time, no worries. Click to check out my mustard video.

Mustard seeds, vinegar and dried spices don't spoil, happily living out their seemingly eternal lives in the pantry in quiet solitude. Combined, they make delightfully inhospitable environment for any lurking nasties hoping to invade your sumptuous dishes. Germs don't stand a chance.  

Add the seeds and dried spices to a bowl and pour vinegar just to cover ("obsess the seeds" as Minty Marchmont might say.) Check back later that day, or the next day. All that vinegar absorbed? Renew the vinegar obsession. Look in on the proceedings and repeat until the seeds have taken in all they can.

The process will take three days at least.  But once they're plumped and pumped, they'll patiently wait for you for the final grind.

Now it gets interesting. Mustard seeds are feisty in flavor an remarkably hard, even after swollen with liquid. So depending on how coarse you want the final product to be, plan on at least 10 minutes on high in a food processor with a sharp blade, more time for smoother. Just keep the machine humming until you get to the consistency you want. This batch took 15 minutes.

If you want dried fruits to be totally incorporated into the mustard, coloring it as with the Cranberry Rosemary Mustard recipe, add them in the initial soak. If you'd prefer visible chunkettes, add them later in the grinding process. Your call.

One last thing: While Cuisinart is the accepted term for food processors (a la Xerox, Kleenex, Band-Aids), and the good folks at Cuisinart make very fine products, my preferred machine is a Braun.  It has bowls and attachments for processing, mixing, kneading, whipping, blending, ice crushing, even a nifty slot to French cut green beans.  Not inexpensive but it has served me well for over a decade. I love it. Treat yourself. 

1 lb. yellow mustard seeds
1/2 c. dried jalapeno flakes (NOTE: dried chipolte flakes can be substitued)
1/4 c. dried coriander seeds (coriander = cilantro)

Combine in a big bowl, add white vinegar to cover by 1/2", then over three or more days, keep adding vinegar just to cover as the seeds absorb the vinegar. (They soak up a lot.)

When they're completely sated and can't take another drop, the seeds are ready to be ground until the mustard reaches desired consistency. I like mostly smooth paste with still some whole seeds showing. A little rustic.

Fill sterilized jars. If you're intending long-term storage a five minute boiling water bath won't hurt, but I've found a clean jars and lids are sufficient for either larder or fridge.

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Written by on March 16, 2011 under ALL RECIPES, Jams, Jellies, Pickles, Relish.

  • Michael_toa

    I am a freak for mustard and jalapeno mustard sounds delish. I never attempted at making home-made mustard but I am really inspired now to give it a go. Thanks for sharing the recipe.

    • http://www.spectacularlydelicious.com Sean

      Of all the home canning disciplines, mustard really is the secret weapon.
      Embarrassingly easy (but you need not tell anyone), very unusual (“You MADE
      this??”) easy to create any flavor mix you want, so shelf stable (many books
      say you need not boiling water bath or refrigerate) and fool proof — as
      long as you have a powerful food processor. Go for it. BTW order the seeds
      online or go to a spice store (Indian ones are good) to buy seeds in bulk.
      Those little jars in the grocery stores would break the bank. Go for it!

  • http://twitter.com/CharlesGT Charles G Thompson

    Is there anything you don’t make from scratch?! You keep on surprising. I’m a big fan of mustard myself (I assume this is also times to tomorrow for CB & C, or is that a no no?), and love whole grain. Now I know where to turn when I want to make my own. Love the idea of adding jalapeno.

    • http://www.spectacularlydelicious.com Sean

      I never attempt to make from scratch anything that’ll always be better made
      by a pro: croissants from scratch; petit fours (I’ve tried, I’ve tried),
      elegant filled chocolates from decorative molds…

  • Rcakewalk

    On the list! Looks like a really great (and a tad unusual) mustard – thank you for posting it…

    • http://www.spectacularlydelicious.com Sean

      After you make your first batch you’ll be hooked. Makes for a great gift.

  • http://thehospitalityguru.com.au Anna Johnston

    This one sounds a real keeper, love a good ‘unusual’ mustard – for some reason we have a whole shelf of different mustards in the fridge…, so hey…., what’s another one huh.

    • http://www.spectacularlydelicious.com Sean

      One can never have too many condiments

    • Bill


      • http://www.spectacularlydelicious.com Sean

        What’s up with that?

  • Dana

    Dried jalapeno flakes not available here in Ireland, any suggestions on making my own?  Though I do have a glut of dried chipotle peppers–maybe just give ’em a going over with a mortar & pestle?

    • http://www.spectacularlydelicious.com Sean

      I’m sure that would be an excellent move. Chipoltes have a great flavor and
      they’re not too hot, as red chili pepper flakes would be. (Not that there
      would be anything wrong with a red hot pepper mustard.) Actually dried
      jalapeno peppers aren’t common here either; Iwe got a nice bag of them in a
      gift basket from Trinidad. Thanks for pointing this out, I’m going to make a
      note in the recipe.

      • Dana

        Well, I went ahead and did it…crushed my own dried chipotlè peppers even 😉
        Seeds are ‘obsessing’ now, will let you know how it turns out!

        • http://www.spectacularlydelicious.com Sean

          Thanks for the update! Remember, it’s going to take way longer than you
          imagine to food process this down. Those mustard seeds are particularly
          recalcitrant. Make you a deal, you send me a jar of yours and I’ll send you
          a jar of mine?

  • Wanda

    Hello! I had a couple of questions, regarding this recipe. First of all, how hot is it? The dried chili’s and coriander seeds seem to make it quite spicy! Secondly, if I were to fill 100ml jars with these amounts you give here, how many batches would I make? Or, in other words, if I want to make about 4 – 6 batches (give-away’s for Christmas) of 100ml, how much of the above ingredients would I need?
    Thanks in regards,

    • http://www.spectacularlydelicious.com Sean

      The best way to arrive at a specific qty is to start with 1/2 the desired final volume in mustard seeds, 1/2 vinegar. Depending on the age of the seeds, they can double in size (fresher seeds absorb less). If after the initial soak you need to add more seeds do it and just extend the soak a couple more days. Re heat, my dried jalapenos weren’t that hot. You can start with a smaller amount, blend, taste and blend in more if you want it hotter. Coriander seeds are flavor only, no heat, so any amount that seems relative to my measurements will be fine. Let me know how it turns out! Sean
      sent via Droid

  • Amy

    Where did you find your jars? All I can seem to find are the squat ball jelly jars with the 2 piece lids.

    • http://www.spectacularlydelicious.com Sean

      I like the jars from SKS — one piece lids, lots of different shapes. here’s a link to a size I’ve used: http://www.sks-bottle.com/StrawCanningJars.html Order a bunch — they last forever and then you’ll have them on hand.

  • Jean

    I am looking for a recipe for prickly pear mustard.  Can you help me??

    • http://www.spectacularlydelicious.com Sean

      Guess what — I have a huge prickly pear in the garden I’ve been yearning to cook with but am not a fan of the Napolito. So tell me about prickly pear mustards you’ve had — is the PP flavored pronounced? Does it come out green? Are the PPs mixed in or chunks within the mustard? I’ll def give it a go, but any guidance would be much appreciated, as I’ve never come across it and seems like you’ve not found any. Sean

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