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Southwest Chile Mustard

Southwest Chile Mustard recipe image
This vibrant Southwest Chile Mustard is a bold, artisanal condiment that brings serious flavor to any plate. By soaking mustard seeds in a blend of beer and red wine vinegar, the harsh bite mellowes into a creamy, complex sauce. The addition of cumin, garlic, and red pepper flakes creates a warm, smoky heat that pairs perfectly with grilled meats, tacos, or roasted vegetables. It&# 226;ÂÂs a versatile vegan-friendly staple that adds a gourmet touch to simple weeknight dinners or party spreads. The flavor deepens significantly after resting, making it a rewarding project for home cooks who love building layers of taste. Serve it on burgers, use it as a sandwich spread, or drizzle over chips for a spicy twist.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 3
Calories: 104.1
Dietary: Gluten-free, Vegetarian
Description
This vibrant Southwest Chile Mustard is a bold, artisanal condiment that brings serious flavor to any plate. By soaking mustard seeds in a blend of beer and red wine vinegar, the harsh bite mellowes into a creamy, complex sauce. The addition of cumin, garlic, and red pepper flakes creates a warm, smoky heat that pairs perfectly with grilled meats, tacos, or roasted vegetables. It&# 226;€™s a versatile vegan-friendly staple that adds a gourmet touch to simple weeknight dinners or party spreads. The flavor deepens significantly after resting, making it a rewarding project for home cooks who love building layers of taste. Serve it on burgers, use it as a sandwich spread, or drizzle over chips for a spicy twist.
Ingredients
  • 1/4 cups Mustard seed
  • 3/4 cups Red wine vinegar
  • 3/4 cups Beer
  • 2 teaspoons Red pepper flakes
  • 3 cloves Garlic chopped
  • 1 tablespoons Cumin powder
  • 1 teaspoons Tabasco sauce
Directions
  1. 1
    Combine mustard seeds, red wine vinegar, beer, red pepper flakes, and chopped garlic in a non-aluminum pot or glass jar.
  2. 2
    Ensure the liquid fully covers the seeds; add equal parts vinegar and beer if necessary to maintain coverage.
  3. 3
    Cover the container and let the mixture soak at room temperature for 36 to 48 hours.
  4. 4
    After soaking, transfer the mixture to a food processor.
  5. 5
    Add cumin powder and Tabasco sauce to the processor.
  6. 6
    Process the mixture for 3 to 4 minutes until it becomes creamy and flecked with seed.
  7. 7
    Add additional vinegar if needed to achieve a creamy, spreadable consistency.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 104.1kcal
% Daily Value *
Total Fat 3.7g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 381.3mg16%
Total Carbohydrate 12.1g5%
Dietary Fiber 2.3g10%
Sugars 1.5g
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The mustard will thicken significantly upon standing. If it becomes too thick for your liking, stir in a little extra vinegar or beer to loosen it.

For best flavor, allow the processed mustard to rest for at least 24 hours before using to let the flavors meld.

Store in a sealed glass jar in the refrigerator. This mustard should keep for several months.

Avoid using aluminum pots for soaking, as the acid in the vinegar can react with the metal.

Brown mustard seeds can be used for a nuttier flavor, but regular yellow or mixed mustard seeds work well too.

Keywords: mustard, chile, southwest, spicy, condiment, vegan, beer, vinegar, cumin, garlic, homemade, spicy mustard, grilling, taco sauce, food processor, soaking, preserved, flavorful, condiments, recipe
Read it online: https://www.chefs-mate.com/recipe/southwest-chile-mustard/