5.0 from 3 votes
Roasted Hatch Chile-Beer Mustard
A recipe for homemade spicy beer mustard made with black and yellow mustard seeds and roasted Hatch chile peppers. You'll never go back to plain mustard again.
Prep Time
12 hrs 10 mins
Total Time
12 hrs 10 mins
Servings: 40
Calories: 32 kcal
Course:
Appetizer , Condiments
Cuisine:
American , Mexican
Ingredients
- 2/3 cup black mustard seeds
- 1/3 cup yellow mustard seeds
- 1 cup apple cider vinegar
- 1 cup of your pale ale
- 8 ounces roasted Hatch chile peppers or more as desired
- 3-4 tablespoons agave nectar optional
- salt to taste
Instructions
- To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
- Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.
- Stir in the Hatch peppers and salt. Mix well.
- Add to a food processor and process to your personal tastes. You can process only a little to keep most of the seeds, or go to town and really mix it together. I processed mine to about 80 percent, keeping a few seeds in there.
- Take a taste. If you’d like a sweeter mustard, stir in the agave nectar.
- Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.
- Enjoy!
Cup of Yum
Notes
- Makes about a quart.
Nutrition Information
Calories
32kcal
(2%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Sodium
1mg
(0%)
Potassium
55mg
(2%)
Sugar
1g
(2%)
Vitamin A
55IU
(1%)
Vitamin C
8.4mg
(9%)
Calcium
13mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 32
% Daily Value*
| Calories | 32kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 1mg | 0% |
| Potassium | 55mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 8.4mg | 9% |
| Calcium | 13mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.