Directions: |
Directions:Infuse soaking liquid.
Stem and halve four of the habanero peppers, retaining seeds. Add to a small saucepan with the ¾ cup water or booze. Bring to a boil over high heat then reduce heat and simmer, covered, for about 5 minutes. Remove from heat, press on the peppers with the back of a spoon to release juices, then allow to steep for about 30 minutes.
Soak mustard seed.
Strain habanero-infused liquid into a small bowl, pressing on the peppers to extract juices. Discard the peppers. Add mustard seed, cover, and let sit until all liquid is absorbed, about 2 – 4 hours.
If canning, prepare canner, jars and lids. Prepare mustard. Halve and seed the remaining habanero peppers. Add the habaneros, mustard seeds (with any remaining liquid), cider vinegar and 1 cup water to a food processor. Process for several minutes, until mustard is as smooth as you like it. Add honey, lemon juice, dry mustard and salt: pulse to combine. Taste and adjust seasonings, remembering that this mustard will mellow on the shelf and should taste VERY spicy going into the jar.
Can mustard. Scrape mustard into a large skillet and bring to a boil over medium heat, stirring constantly. Add water if mustard is very thick or begins to dry out; simmer a bit longer, stirring, if mustard is too thin. Ladle hot mustard into hot jars to ½-inch head space. Tap filled jar firmly on the counter, then stir well with a chopstick to remove air bubbles. Wipe rims, affix lids, and process in a boiling water bath for 10 minutes. |
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