The Mortar and Pesltle: Chile Mustard with Lime Zest

Good cooks and herbalists treasure—and use—a tool that’s been around for millenia.

April/May 2001
By Susan Belsinger 
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Chile Mustard with Lime Zest
Makes two 1/2-pint jars

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Use any chiles that you like and can get for this recipe. If you use serranos, you’ll probably need only two; if you use habañero, only one. The mustard will be exceptionally hot when you first make it, so use it sparingly. It will mellow after six to eight weeks.

  • 1/4 cup black mustard seed
  • 1 cup ground yellow mustard powder
  • About 3/4 cup water
  • 1/3 cup hot pepper, apple cider, or white wine vinegar
  • 2 or 3 jalapeño peppers or other chiles, finely minced
  • 1/2 teaspoon salt
  • 1 tablespoon lime zest, finely minced
  • 1 to 2 teaspoons honey (if desired)
  1. In a mortar and pestle, coarsely grind the black mustard seeds. Combine the mustard powder with the ground seeds. Add the water and stir with a fork; let stand for 10 to 15 minutes. Add the vinegar, chiles, salt, and zest. Add the honey if desired. Blend well. You may need to add a little more water; the mustard should be a loose, spreadable consistency at this point (it firms up when refrigerated).
  2. Pack the mustard into sterilized, 1/2-pint jars and seal. Store sealed jars in a cool place. After it’s opened, store the mustard in the refrigerator for up to one year.
Click here for the original article, The Mortar and Pestle.
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