If you like spicy, you’ll like this! It’s a brown mustard that’s, without a doubt, spicy!
Ingredients:
- 1/4 cup mustard powder*
- 1 teaspoon Himalayan salt
- 1 tablespoon black mustard seeds
- 1/2 teaspoon black peppercorns
- 1 dried chili pepper
- 2 tablespoons filtered water
- 1 tablespoon apple cider vinegar
Directions:
- Place the mustard powder and Himalayan salt in a small bowl.
- In a spice grinder or coffee grinder, grind to a fine powder the mustard seeds, black peppercorns, and dried chili. Add the ground mixture to the mustard powder. Mix until well combined.
- Pour in the water and vinegar. Whisk until smooth. Stores refrigerated in a tightly sealed container for up to 1 week. Use as a spread or dip, or serve alongside any dish that you want to spice up. Maybe try a little alongside brown rice and mixed vegetables.
Yield:
Makes about 1/4 cup.
*Ground mustard powder can be found in most supermarkets, or you can make your own freshly ground mustard powder. To make your own, use a spice grounder or coffee grinder to grind yellow mustard seeds into a powder. If you have extra, store it in a glass spice bottle or jar with a tight fitting lid, for up to 6 months.
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