Ingredients

The following ingredients have 4 Servings
  • 2/3 cup black mustard seeds
  • 1/3 cup yellow mustard seeds
  • 1 cup apple cider vinegar
  • 1 cup of your pale ale
  • 8 ounces roasted Hatch chile peppers (or more as desired)
  • 3-4 tablespoons agave nectar (optional)
  • Salt to taste

Instruction

  • To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
  • Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.
  • Stir in the Hatch peppers and salt. Mix well.
  • Add to a food processor and process to your personal tastes. You can process only a little to keep most of the seeds, or go to town and really mix it together. I processed mine to about 80 percent, keeping a few seeds in there.
  • Take a taste. If you’d like a sweeter mustard, stir in the agave nectar.
  • Set the mustard into a sterilized jar and serve! The flavors will keepdeveloping as time goes by.
  • Enjoy!