This Amish Hot Pepper Mustard Recipe is the perfect mix of sweet, tangy, and spicy! Made with fresh peppers, mustard, vinegar, and sugar, it’s the ultimate homemade condiment for sandwiches, pretzels, and more!
I still remember the first time I stumbled across Amish Hot Pepper Mustard at a tiny farmer’s market in the middle of nowhere. The kind of place where they sell homemade jams, fresh-baked bread, and hand-sewn quilts. The lady behind the counter handed me a pretzel, dipped in something bright yellow.
I hesitated. Spicy mustard? On a pretzel? Wasn’t that just… regular mustard?
Nope. One bite, and my mind was blown. It was sweet, tangy, and had just the right amount of heat—the kind that sneaks up on you but doesn’t overpower. Before I even finished chewing, I was grabbing a jar and asking if they sold it in bulk.
Ever since, I’ve been making this at home because, well… I refuse to live without it. It’s insanely easy to make, stores well, and goes on just about everything.
If you love a good sweet-heat combo, buckle up—this recipe is about to change your condiment game.
Why You’ll Love This Amish Hot Pepper Mustard Recipe?
- The perfect balance of sweet and spicy. It’s like honey mustard, but with way more personality.
- A great way to use up fresh peppers. If your garden is overflowing, this is a must-make.
- It lasts forever. Well, almost. Can it, refrigerate it, or make a big batch to share!
- It’s insanely versatile. Spread it on sandwiches, dip pretzels in it, or glaze meats.
- Totally customizable. Love heat? Add extra peppers. Prefer it mild? Tone it down.
Ingredient Notes:
Hot Peppers – The Kick Factor
A mix of hot and very hot peppers gives this mustard its signature punch. I use a combo of banana peppers, Hungarian wax peppers, and jalapeños—but honestly? Use what you love. If you’re heat-sensitive, remove the seeds. If you like to live dangerously, leave them in!
Mustard – The Base
This recipe calls for prepared yellow mustard, which gives it that bold color and classic tang. If you want to experiment, spicy brown or Dijon mustard could work, but for the real Amish flavor? Stick to yellow.
Vinegar – The Tangy Edge
White vinegar adds that zing that balances the heat. Apple cider vinegar can also work if you want something slightly milder and a little fruity.
Sugar – The Sweet Balance
This isn’t just about heat—you need some sweetness to mellow things out. I use granulated sugar, but you can swap in honey for a smoother, richer taste.
Flour & Water – The Thickener
This keeps the mustard nice and spreadable. If you want to go gluten-free, cornstarch is a great substitute.
How To Make Amish Hot Pepper Mustard?
Step 1: Chop the Peppers
Start by chopping the peppers finely. If you want a smoother mustard, you can toss them into a food processor and give them a quick pulse.
Pro tip: If you’re handling extra-hot peppers, wear gloves. Seriously. I made the mistake of rubbing my eyes once, and let’s just say… never again.
Step 2: Simmer the Base
Want To Save This Recipe?
In a large pot, mix together the chopped peppers, mustard, vinegar, sugar, and salt. Stir well and bring it to a gentle boil over medium heat. Let it simmer for about 5 minutes to let the flavors meld.
Step 3: Make the Thickener
In a small bowl, whisk together the flour and water until smooth. You’re basically making a slurry to thicken the mustard without lumps.
Step 4: Thicken the Mustard
Turn off the heat, then slowly stir in the flour mixture. The mustard will thicken up immediately, so keep stirring to keep it smooth.
Step 5: Jar & Process (For Canning Option)
If you’re canning this for long-term storage, ladle the mustard into sterilized jars, leaving ¼-inch of space at the top. Wipe the rims, secure the lids, and process in a boiling water bath for 20 minutes.
If you’re not canning, just transfer it to clean jars and store in the refrigerator for up to 2 months.
Storage Options:
- Canning: If properly processed, this mustard is shelf-stable for up to a year.
- Refrigeration: Store in a sealed jar in the fridge for up to 2 months.
- Freezing: Not recommended—it can mess with the texture!
Variations and Substitutions:
Want to tweak the recipe? Go for it!
- Make it milder: Use all banana peppers and remove the seeds.
- Crank up the heat: Swap in habaneros or ghost peppers.
- Sweeter version: Try honey instead of sugar for a smoother finish.
- Gluten-free: Use cornstarch instead of flour for thickening.
What to Serve with Amish Hot Pepper Mustard?
This mustard is next-level addictive. Here are my go-to ways to use it:
- Pretzels & Crackers – The perfect dipping sauce!
- Sandwiches & Wraps – A spicy-sweet kick to any lunch.
- Hot Dogs & Brats – A must-have for grilling season.
- Meat Glaze – Brush it on chicken or pork before roasting.
- Breakfast Eggs & Hash – A spoonful over scrambled eggs? Chef’s kiss.
Frequently Asked Questions:
How spicy is this mustard?
It depends on the peppers you use! If you keep the seeds in, it’ll have way more heat—if you remove them, it’ll be milder.
Can I use a different kind of mustard?
Yep! While yellow mustard is traditional, Dijon or spicy brown mustard will give it a different twist.
What if my mustard is too thick?
Just whisk in a little vinegar or water until it reaches your ideal consistency.
This Amish Hot Pepper Mustard Recipe is sweet, spicy, and ridiculously easy to make. Whether you’re spreading it on sandwiches, dipping pretzels in it, or glazing meats, you’re gonna want a jar of this in your fridge at all times.
So, tell me—have you ever tried Amish hot pepper mustard before? If not, now’s the time! Let me know how you like it!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Amish Hot Pepper Mustard Recipe
Ingredients
For the Mustard Base:
- 30 hot peppers such as banana peppers, jalapeños, or Hungarian wax peppers
- 6 very hot peppers such as habaneros or serranos; seeds included for extra heat
- 32 ounces white vinegar
- 32 ounces prepared yellow mustard
- 5 cups granulated sugar
- 1 tablespoon salt
For the Thickener:
- 2 cups water
- 1 cup all-purpose flour adjust for desired consistency
Instructions
Prepare the Peppers
- Wash the peppers thoroughly under running water. Remove the stems and seeds from the hot peppers, leaving the seeds in the very hot peppers if a spicier mustard is desired.
- Finely chop the peppers or pulse them in a food processor for a smoother consistency.
Cook the Mustard Base
- In a large stockpot, combine the chopped peppers, vinegar, mustard, sugar, and salt. Stir well to incorporate all ingredients.
- Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent burning. Allow it to simmer for approximately 5 minutes to blend the flavors.
Prepare the Thickener
- In a separate bowl, whisk together the water and flour until a smooth paste forms, ensuring no lumps remain.
- Gradually pour this mixture into the simmering mustard, stirring continuously to prevent clumping.
Final Cooking & Thickening
- Reduce the heat to low and continue stirring for 2–3 minutes, or until the mustard thickens to the desired consistency. If the mustard appears too thick, additional water or vinegar may be added in small increments.
- Once thickened, remove from heat and allow it to cool slightly before transferring to jars.
Storage & Canning (Optional)
- Ladle the mustard into sterilized glass jars, leaving approximately ¼ inch of headspace at the top.
- Wipe the rims clean and secure the lids tightly.
- If canning, process the jars in a boiling water bath for 20 minutes to ensure a proper seal.
- Once sealed, allow the jars to cool at room temperature before storing in a cool, dark place.
Notes
- Replace all-purpose flour with cornstarch or arrowroot powder (use ½ cup cornstarch mixed with 1 cup water for a similar thickening effect).
- Ensure the mustard and vinegar used are gluten-free, as some brands may contain additives with gluten.
- Double-check all pre-packaged ingredients to confirm they do not contain gluten-based stabilizers.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
