Since I’ve moved to the south, I’ve been schooled about the fabulous hatch chiles. I love walking into all the grocery stores to the smell of roasting hatch chiles. Before I moved to Texas, I was totally deprived of this deliciousness. We are lucky to stock up on the through Bountiful Baskets and roast our own so we can enjoy them anywhere in the country.
As we near hatch season, I start to make a list of things that I can add chiles too. A lot of meals make it onto my list but I was especially excited about making mustard so I can slather it on sandwiches, burgers, in potato salad, etc.
The art of making mustard is easy, fun and you can get creative with new ingredients. I love coming up with new combinations that taste good for my own kitchen and as gifts. The hardest part of making mustard from is waiting those first few days for the flavors to mellow so you can dig in.
- 1/4 C yellow mustard seeds
- 1/4 C brown mustard seeds
- 3 Hatch (or other green chiles), roasted, peeled and seeds removed
- 1 cup beer (a lager is good here but something else would be fab too)
- 1/4 C mustard powder
- 1/4 C white vinegar
- 1/2 teaspoon salt
- Soak the mustard seeds in the beer overnight.
- Combine the soaked seeds with the remaining ingredients in the container of a blender; grind to a paste.
- Transfer to a glass jar, cover and refrigerate one week before using.