The mustard shelf in the ‘fridge has been looking a bit bleak. At any given moment I can have 6 or 8 different mustards in there. Basic yellow, spicy brown, and a host of other flavors and styles. I like my mustard. There’s only 4 in there right now…

I bought a couple of pounds of mustard seeds back in June and have made a couple of different types. The first one I made was a beer mustard that so totally sucked I threw it all out. I then made an Irish Whiskey mustard that rocked.

I made another batch of the Irish Whiskey and gave it all away.

Time to make some more.

This time, I thought a raspberry chipotle would be fun.

They’re two flavors that mix well together – that sweet and smoky-savory combination that I tend to enjoy. Add the spicy heat of fresh mustard and it’s a definite winner!

Raspberry Chipotle Mustard

  • 1/2 cup yellow mustard seeds
  • 1/2 cup brown mustard seeds
  • 1 cup raspberry vinegar
  • 1 cup water
  • 1 tsp chipotle powder
  • 1/2 cup brown sugar
  • 1 tsp salt

Place mustard seeds, water, vinegar, and chipotle powder in a bowl and cover with a tea towel. Let sit at room temperature about 2 days.

Blend mixture in a blender with the brown sugar and salt until smooth.

Smokin’ Spicy!

I can see more than a couple of uses for this one – besides the obvious sandwich and burger scenarios. Maybe mixed with some cranberry sauce on a pork tenderloin…