My husband had a craving for habanero mustard. He remembers traveling when he was younger, and this one stop selling the best Habanero mustard he has ever had. I took his craving for a challenge, and I think I came up with a good recipe! He certainly has gone through quite a few jars, and I’ve had to make extra batches to ensure he has enough for the winter!

RECIPE: Hot Hot Mustard
Makes 8 Pints

SUPPLIES NEEDED:
Canning Tools
Large Pot
Cutting Board
Knives
Gloves
Large Bowl
Spatula
Whisk

INGREDIENTS:
3 Cups Vinegar
3 Cups Water
20 Habanero Peppers
8 Cups Sugar
32 ounces Yellow Mustard
2 Tablespoons Turmeric
3 Tablespoons Dry Mustard

DIRECTIONS:
1) In a large pot, combine the vinegar and water.
2) While wearing gloves, chop the the habaneros, being sure to save all the seeds.
3) Add the habaneros to the pot, cover and let it simmer/boil for five to ten minutes. This allows the peppers to soften up and the liquid to take on its spicy flavor.
4) In a bowl, whisk together the sugar, mustard, turmeric, and dry mustard. 
5) Slowly add the mustard mixture to the pot, stirring until its fully combined.
6) Stir and let it cook as it begins to thicken.
7) Prepare the jars and then fill leaving 1/2 inch head space in pints or half pint jars. Process them for 12 minutes in a boiling water canner.
8) Let cool over night to make sure they are properly sealed before storing in a cool dark place. 
I have also done this recipe with ghost peppers, and while you definitely need fewer peppers, I think the flavor is wonderful!

I have seen my husband eat this mustard on sandwiches, hot dogs, chicken strips, and even with pretzels and carrots! I think he has been tempted to just eat it by the spoonful!