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Spicy Roasted Garlic & Jalapeno Mustard
Classic yellow mustard blended with chunks of roasted spicy jalapenos and sweet garlic.
Mustard is probably one of my favorite condiments. It’s sour, tart, and yellow, a fun color. Recently, I’ve found myself buying a wide variety of spicy mustards. Ranging from jalapeno classic to some odder choices that have spices and a bunch of extra things. So, I decided to make my own! For my spicy mustard, I roasted a bulb of garlic and jalapenos to tame the heat. Previously I’ve made jalapeno mustard with just raw peppers blended and although it’s delicious it needs to be eaten the same day. Since that is a lot of mustard I extended its shelf life by lightly roasting the peppers and garlic. That way you don’t have to worry about the jalapenos breaking down in the mustard. Check out my tips and tricks below for the best spicy roasted garlic and jalapeno mustard. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST SPICY ROASTED GARLIC & JALAPENO MUSTARD
limit the salt: mustard is tart on its own. we’re not changing the entire flavor profile of mustard we’re just adding to it. so skip the extras. lightly sprinkle the jalapeno and garlic with salt to help surface the moisture as it bakes.
classic yellow: classic yellow mustard usually has a few ingredients mustard seeds, water, and maybe salt. its tartness plays nice with the spicy pepper and sweet garlic that’s my go-to choice for blended mustards.
skin & seeds? the jalapenos and the garlic are cooked not only to tame the heat but to also remove some moisture. since the jalapenos take on no direct heat it’s okay to leave the skins on for this. unlike when you blister a pepper which can make the skin tough. leaving the seeds in or out is up to you. if you like it spicy i recommend leaving them in.
let it cool: let the jalapenos and garlic slightly cool that way you can make and use the mustard immediately. if you add the hot peppers straight to the mustard it can make the mustard a little thin. that will require it to cool to firm up again.
refrigerate: since this mustard has vegetables in it, especially garlic. refrigerate it after using it.
SIMILAR INGREDIENTS TO:
- GARDEN SALAD + LEMON SUNFLOWER DRESSING
- CHICKEN, ROASTED GARLIC AND FIDEO NOODLE SOUP
- KETO: HEMP SEED CAESAR DRESSING
ENJOY THIS RECIPE WITH:
- SHREDDED SMOKED PORK PANINI’S
- ROASTED CHICKEN SANDWICH + BASIL MAYO
- HERB CRUSTED ROAST BEEF SANDWICHES
Spicy Roasted Garlic & Jalapeno Mustard
INGREDIENTS
- 1.5C Yellow Mustard
- 1 Garlic Bulb, sliced in half
- 2 Jalapenos
- 1/2tsp Salt
- 1tsp Olive Oil
INSTRUCTIONS
- Place the garlic cut side up and the jalapenos in either parchment paper or foil. Drizzle with oil and sprinkle with salt. Wrap into a package then place it in the oven.
- Roast at 360F for 25 minutes. On the top rack.
- Once the garlic is tender remove the foil pouch from the oven and let it cool.
- In a food processor, combine the jalapenos ( removing seeds optional) 6 roasted garlic cloves, and the mustard together.
- Spin in the food processor till jalapeno are broken down.
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