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Roasted Green Chile Beer Mustard

Ingredients

  • 1/2 cup brown or black mustard seeds
  • 1/2 cup yellow mustard seeds
  • 1/3 cup apple cider vinegar
  • 1 cup of your favorite local beer
  • 1 cup roasted green chiles (or more as desired), chopped and destemmed
  • Salt, to taste
  • 1 1/2 tablespoons brown sugar, honey, or agave nectar (optional)

Instructions

  • In a large jar or glass container with an airtight lid, combine mustard seeds and beer. Mix well, close the lid, and refrigerate. Let seeds soak in the beer for a minimum of 12 (and maximum of 48) hours; 24 hours of soaking is the sweet spot.
  • Stir in the vinegar, chiles, and salt, and mix well. Add mixture to a food processor and process until you're satisfied with the texture. If you like a grainy mustard, pulse just a few times; for a smoother mustard, keep pulsing until it is your desired consistency.
  • Season to taste. For a sweeter mustard, stir in the sweetener. Spoon mustard into a sterilized jar. It can be served immediately, but the flavors will keep developing over time. If the mustard tastes too spicy, mellow it out by leaving it on the counter at room temperature for a few days until the heat subsides. Store in the refrigerator for up to 3 months.