This spicy mustard is great on just about anything. I made it for our hamburgers stack but you can keep it vegetarian or vegan. I’ve also eaten it on hot dogs, ham sandwiches, polenta, grilled chicken, fish fillet and a crab cake. I’m sure there are another dozen foods you can come up with too. It’s a great way to add a lot of interest to gluten free and dairy free foods.
Have fun with this mustard and remember, it’s spicy. This mustard leaves out gluten, dairy, soy, and the skin on your tongue, but it’s keeps to our rule of, Good Food No Matter What!™
6 finger hot peppers or Serrano peppers
8-10 jalapeno peppers
3-6 habanero peppers
2 large cloves of garlic
12-14 oz yellow mustard
salt and pepper to taste
Cut peppers in half and take out the seeds and membranes. Use caution as these peppers are beyond hot. I wore rubber gloves to protect my hands and the rest of me.
Place peppers into pot and add 1 cup water and then enough vinegar to cover the peppers. Bring to a boil and then simmer for 15-30 minutes until cooked. Let them cool off a little before you add them into your blender. Don’t add all of the liquid or your mustard will be too runny.
After the peppers and some of the liquid, add to the blender the garlic. Puree until smooth. Then add in 1 whole cucumber and puree. Pour the mixture out into a bowl and add in the yellow mustard, salt and pepper to taste. I like Annie’s Organic mustard but you can use any gluten free mustard. If it is too thick add in more of the liquid you reserved from cooking the peppers. Save this liquid. You can add it to many other dishes for a spicy touch.
Now if this mustard is way too hot, cut it with the plain mustard.
For more ideas on What I Can Eat That’s Gluten Free, check out The Gluten Free Homemaker.