always searching for new ways to use the bounty of my habanero crops, i came across a recipe for habanero beer mustard. so i ordered up 3 pounds of mustard seeds - 2lb yellow and 1lb brown. soaked in a bowl overnight in apple cider vinegar and Guinness Stout:
then, blitzed in the blender with honey and fresh habs from the garden to a consistency of a good deli or pub brown mustard:
into sterilized jars to sit and mature for a couple - three weeks:
the mustard is very sharp and pungent now, but should mellow and blend as it ages to allow more of the beer, honey and peppers do their part in developing the flavor.
next up - habanero jelly!
