Beer and guajillo chile whole grain mustard
Prep time: 8 hours
Total time: 8 hours
  • ½ cup yellow mustard seeds
  • ¼ cup white vinegar
  • ¼ cup beer (I used a pumpkin ale)
  • 1 dried guajillo chile
  • ½ tsp salt
  • 1 tsp sugar
  1. Mix together vinegar, beer, salt, and sugar.
  2. Tear up the guajillo chile with your fingers and add it, seeds and all, to the liquid along with the mustard seeds. (Wash your hands thoroughly after you handle the chile!)
  3. Let the mixture sit at room temperature, covered, until the seeds expand and absorb most of the liquid (4-8 hours).
  4. Add the concoction, liquid and all, to the food processor and processor until it reaches your desired consistency (5-7 short pulses will create a chunky mustard).
  5. Let the mustard ferment at room temperature for up to three days. It will become spicier the longer you leave it out. Refrigerate after that. The mustard will last in the fridge for up to a month.
Recipe by heo yeah yum at