How to make jalapeno mustard sauce?

Making jalapeno mustard sauce at home is quick and easy. All you need are jalapenos (fresh or pickled), yellow or Dijon mustard, a splash of vinegar, and your favorite seasonings like garlic powder, onion powder, and a touch of sweetness from honey or sugar. Blend everything until smooth, and store in a sealed jar in the fridge. In under 10 minutes, you’ll have a tangy, spicy condiment that beats any store-bought version. Add sour cream or mayo if you want a creamy twist, or roasted jalapenos for a smoky flavor.

What is jalapeno mustard?

Jalapeno mustard is a spicy, tangy condiment that blends the sharpness of mustard with the bold heat of jalapeno peppers. It’s a fusion of classic yellow or Dijon mustard and spicy green chilies, often blended into a sauce that’s perfect for sandwiches, burgers, grilled meats, or dips. Depending on the recipe, it can be smooth or chunky, sweet or smoky, and even creamy. Think of it as a kicked-up version of traditional mustard with a peppery punch.

What is the creamy jalapeno sauce at Taco Bell made of?

Taco Bell’s creamy jalapeno sauce is similar to jalapeno mustard sauce , but creamier and slightly tangy. While their exact formula is secret, copycat recipes usually include sour cream, pickled jalapenos, mayonnaise, vinegar, and spices like garlic and cumin. Unlike traditional jalapeno mustard, it doesn’t include mustard but delivers a comparable kick. You can recreate it by blending jalapenos with mayo, sour cream, and a squeeze of lime juice for that fast-food flavor at home.

What to eat with jalapeno mustard?

You can pair jalapeno mustard sauce with almost anything savory. It’s perfect for grilled chicken, hot dogs, burgers, sandwiches, and bratwursts. You can also use it as a dip for fries, pretzels, or onion rings, or stir it into deviled eggs, pasta salads, and even potato salad for extra zing. It shines on charcuterie boards, in wraps, or brushed on ribs and grilled vegetables. If it’s something you’d use mustard on, jalapeno mustard takes it to the next level.

Jalapeno Mustard Sauce: 7 Bold Reasons to Love This Zesty Dip

Name: Jalapeño Mustard Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: About 2 cups
Cuisine: American
Ingredients: 1/2 cup yellow mustard; 1/2 cup apple cider vinegar; 1/4 cup water; 1 tablespoon all-purpose flour; 1/2 teaspoon pickling salt; 2–3 jalapeños, finely diced; 1 tablespoon honey or sugar (optional, for balance)

Description

Jalapeño Mustard Sauce is a tangy, spicy condiment that blends the bold flavor of yellow mustard with the kick of fresh jalapeños. It’s perfect for sandwiches, burgers, pretzels, or as a zesty dipping sauce.

Ingredients

Scale

25 medium sized jalapeño peppers about 1.5 pounds
2 cups yellow mustard
2 cups sugar
2 cups apple cider vinegar
½ cup honey
2 tsp pickling salt or course salt
¾ cup flour
1 cup cold water

Instructions

Slice tops off jalapeño peppers, cut in half lengthwise and cut crosswise in half. If peppers are larger and have a lot of white membrane, remove some from the top half of the peppers if desired. Use gloves to protect hands if your skin is sensitive to heat. For a milder version, remove all membrane and seeds.
Add peppers to food processor and chop until quite fine. Take care not to breath in the fumes.
Add peppers to large pot, along with mustard, sugar, honey, vinegar and salt. Slowly bring to a low boil, stirring often. Boil for about 3 minutes.
Whisk together flour and water until smooth. Carefully whisk into hot pepper mixture and continue to boil for about 3 more minutes until very thick and all flour is combined well. Stir continuously to prevent scorching on bottom of pot.
Remove pot from heat. Carefully fill clean sterile jars, leaving about ¼ inch space at the top. Wipe rim to ensure no mustard is on jar rim which could interfere with the seal.
Add new seals and rings to jars. Tighten lids gently without over tightening.
Fill canner pot or other large pot with enough water to completely submerge jars. Bring to a boil.
Add jars to canning rack and lower into canner pot. Process for 10 minutes. Remove to a towel lined counter to cool. Process jars in batches as necessary so they aren’t crowded or touching in rack.
Alternatively, instead of using a canner, use tongs to lay a dish cloth in the bottom of the pot. Carefully lower jars into pot on top of cloth to prevent contact with bottom of pot. Boil for 10 minutes, then cool on counter.
Check lids for seals, hand tighten rings if necessary after cooling. Store in a cool dark place.

Notes

Use pickled jalapeños for a tangier twist or fresh for brighter heat.
Add honey for a sweet-spicy version, or garlic for savory depth.
Store in a sealed jar in the fridge for up to 2 weeks.
Whisk well before each use to recombine ingredients.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Sauce / Condiment
Method: Blending / Mixing
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 15
Sugar: 1g
Sodium: 140mg
Fat: 1 g
Saturated Fat: 0g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 1g
Fiber: 0g
Protein: 0g
Cholesterol: 0 mg