Make your own Spicy Mustard in 5 minutes using 4 simple ingredients. A little sweet and a little spicy, it’s so good on everything!
You’ll also love this sweet and tangy healthy honey mustard dressing.
Table of Contents
Years ago, I created this spicy mustard recipe inspired by this store-bought sweet with heat mustard, but I like my version a bit better because it uses fresh bell pepper and has more flavor.
It’s sweet with a bit of a heat kick and we love spreading it on burgers and sandwiches or using it as a dip.
It’s probably the most made from my healthy sauces and seasonings collection, and really easy to make!
Why You’ll Love This Recipe
- Versatile: It’s perfect for everyday use or holidays and Thanksgiving!
- Quick and easy: Whip it up in 5 minutes with simple, everyday ingredients. It’s quicker than driving to the grocery store.
- Delicious: Once you try it, you’ll never go back to prepared yellow mustard.
- Flexible: Make it more spicy or more sweet, double or triple the recipe, or share a jar of homemade spicy mustard with friends and family, they’ll love it!
Ingredients for Sweet and Spicy Mustard Recipe
Make this spicy mustard recipe with a handful of staple ingredients, the best part is you probably have everything already.
- Red bell pepper: A coarsely chopped red pepper enhances the sweet taste.
- Yellow mustard: We’ll get a bit of kick from the red pepper flakes so I prefer this over Dijon mustard.
- Honey: This balances out the spicy with some sweet.
- Red pepper flakes: You can adjust the amount to your preference.
How to Make Spicy Mustard
You’ll need 5 minutes and a blender to make your own spicy mustard. It’s so easy, you’ll be making it from memory in no time.
There is a full recipe card below.
- Chop red pepper: Add red pepper to a high speed blender or food processor and process until finely chopped. I paused once to scrape the walls.
- Drain: This is optional, I like to drain the juices for a thicker sauce.
- Blend remaining ingredients: Add mustard, honey and pepper flakes and process on Low until combined.
Tips for Best Results
Follow these helpful tips and this will be the best homemade mustard you’ve ever tasted!
- Do not process all ingredients at once: The prepared mustard will be over processed, with less appealing look and taste.
- Process to desired consistency: You can make it smooth or with chunks depending on how long you blend.
- Adjust the consistency: Feel free to drain the juice from bell pepper or not. If you leave the juices in you’ll have a thin consistency, draining will yield a thicker spicy mustard sauce.
- Make it more spicy: Kick up the heat with more red pepper flakes, add in other spices like chili powder, paprika or cayenne pepper. Or use Dijon mustard.
- Vary the bell pepper: If you don’t have red pepper, try it with orange or yellow pepper.
- Make it vegan: Use maple syrup instead of honey for a vegan sweet and spicy mustard.
What Does It Taste Like?
This prepared spicy mustard is just a fancy mustard. With more ingredients than just yellow mustard seed, vinegar and salt. It tastes sweet with a mild spicy kick, it’s the perfect combination.
What to Serve Spicy Mustard With?
I originally created this recipe to go with this chicken burger recipe but spicy prepared yellow mustard goes well with basically any of these chicken recipes.
But its use is so much even beyond that! Use it to spice up your eggs, as a dip for veggies, with baked chicken breast, in a sandwich. You name it!
It also goes very well with roasts like:
- Eye of round roast
- Crockpot sirloin tip roast
- Boneless turkey breast roast
- Roasted leg of lamb
- Sirloin tip roast
- Instant Pot pot roast
How to Store
Store: Pour the hot mustard mixture into an airtight container and refrigerate for 7-10 days.
Freeze: You can freeze small portions for up to 3 months. Make sure to transfer it to a freezer-safe container and leave some room for expansion.
Thaw in the fridge overnight and stir before serving, keeping in mind the texture and flavor may be altered.
FAQs
Yes, it will be more chunky when combined in a food processor.
First you will have to make 1/2 prepared yellow mustard by following this recipe. Then proceed with this recipe.
Yes, it will have a sharper mustard flavor with more heat.
Yellow mustard is not naturally spicy because the yellow mustard seeds are very mild. Any mustard made with black or brown mustard seeds would have a natural spice.
Yes, you can mince bell pepper very finely and then whisk all ingredients by hand in a bowl.
More Condiment Recipes to Try
- Healthy BBQ sauce
- Greek yogurt tartar sauce
- Hawaiian BBQ sauce recipe
- Easy peanut sauce
- Thai sweet chili sauce
- Chimichurri sauce
Homemade Sweet Spicy Mustard Recipe
Equipment
Ingredients
- 1 small red bell pepper, cored & coarsely chopped
- 1/2 cup prepared yellow mustard
- 3 tablespoons honey
- 1/4 teaspoon red pepper flakes
Instructions
- In a high speed blender or food processor, add bell pepper and process until finely chopped, pausing and scraping the walls once. For a thicker consistency sauce, drain the juices.
- Add mustard, honey and pepper flakes. Then process on Low just enough to combine. Add more red pepper flakes for more heat kick, if you wish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good!
You’ve talked me into it! Next week for shopping Organic chicken is on my list, and I’ll bring out the Vita-Mix. I love that appliance, thanking God my kids pooled their money for my birthday a few years ago and super surprised me. I’m still cooking for 6 (accidentally) and then drop the extra off at one of their houses often. So it pays for them to get me nice cooking things!
Haha, true. I would love to cook for my boys when they grow up. That is why I told Alex do not give them ideas to move to Australia or go to college in the US. They gotta stay close to mama and I will take care of them. He rolls his eyes.
I have never had anything like this, and made it. It is my favorite ever condiment! Love it on organic, home baked sweet potato wedges. I didn’t want to eat my protein. Can just imagine it on that chicken patty, it just looks like so much work to grind and clean up the blender. I have a vitamin and am a bit afraid to tackle meat grinding. If I take it too far accidentally my expensive organic chicken or other meat will be pasty and wasted. Yours looks perfect 🙂
I haven’t only used it for dipping my fries into! Also for my sliced turkey breast and Swiss cheese sandwiches, and drizzled some over hard boiled eggs! It’s so versatile!
Awesome. Glad you liked it. That is how I eat this sauce too. Exactly same.
Don’t be afraid. Just do short runs and check on consistency. I put my food processor or blender on top dishwasher rack. Easy.