Jalapeno Pepper Jelly Mustard Recipes

JALAPENO PEPPER JELLY MUSTARD

Jalapeno Pepper Jelly Mustard image

Ever wonder what to do with all that lovely hot pepper jelly? Aside from topping bricks of cream cheese, using a s pork & chicken glazes or glazing tropical fruit tarts? This is excellent as a dip for chicken nuggets or chicken strips. From www.chilipeppermadness.com .

Provided by Busters friend

Categories Sauces

Time 3m

Yield 1 1/2 cups

Number Of Ingredients 3

Ingredients

1 cup crushed pineapple, drained
1/2 cup jalapeno jelly
3 tablespoons whole grain mustard

Steps:

Stir together all ingredients.

Nutrition Facts : Calories 417.3, Fat 1.1, SaturatedFat 0.1, Sodium 371.3, Carbohydrate 106.7, Fiber 3.4, Sugar 82.2, Protein 2

SHERRI'S JALAPENO MUSTARD - FROM SCRATCH

Sherri's Jalapeno Mustard - from Scratch image

This Jalapeno Mustard will add excitement to your hamburgers, hot dogs, corn dogs, pretzels or anywhere else you use regular mustard. Try in your salad dressings, on pork chops, on ham steaks, ham or corned beef sandwiches, or even grilled ham/cheese sandwiches. Also try it mixed in your favorite cheese dip, potato salad, or egg, chicken, or tuna salad. Cooking time includes time to allow flavors to develop. Enjoy!

Provided by Mrs.Jack

Categories Low Cholesterol

Time 4h20m

Yield 1 pint

Number Of Ingredients 10

Ingredients

2 teaspoons whole coriander seeds
1/4 cup yellow mustard seeds
1/4 cup black mustard seeds
1/4 cup mustard powder
3/4 cup cold water
1 onion, chopped
3 garlic cloves, chopped
3 jalapenos, seeded
1/4 cup dry white wine
1/4 cup cider vinegar

Steps:

Toast the coriander seeds in dry skillet or place seeds in flat dish and microwave on high for around 4 to 5 minutes.
Crush the coriander and mustard seeds in a blender or a mortar.
Mix the powdered mustard into water and blend w/ coriander and mustard seeds. Let this mixture stand for minimum 3 hours.
Mix remaining ingredients and pulverize the mixture in a blender until the mixture becomes smooth.
Stir this smooth puree into the mustard.
Bring this mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling.
Cover and refrigerate.

Nutrition Facts : Calories 774.6, Fat 39.7, SaturatedFat 2.1, Sodium 22.7, Carbohydrate 67.6, Fiber 24.2, Sugar 16.2, Protein 36.2

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