Chili Pepper Mustard

We begin the process of making this mustard by infusing habanero peppers in organic apple cider vinegar. After straining out these peppers, Ralph blends the infusion with whole brown and (ground) yellow mustard seeds, wildflower honey, and our own cayenne flakes (and some kosher salt).

Use this mustard for grilling and dipping, and in barbeque sauce and hors d'oeuvres. (I also really like it with broccoli or cauliflower tossed with breadcrumbs and cheese - it really livens up brassicas.)