This mustard gets its heat and color from ancho chile powder. Ancho chiles are dried poblanos and they have a flavor that I describe as that of a spicy raisin. I do recommend that you look for this variety for its pure deep flavor and don’t use a generic blend labeled “chile powder.” Red chile mustard is great on any beef or turkey burger and also makes a tasty dipping sauce for fries and onion rings.
Recipe information
Yield
Makes approximately 1/3 cup
Ingredients
1/4 cup Dijon mustard
1 heaping tablespoon whole-grain mustard
1 heaping tablespoon ancho chile powder
Preparation
Whisk together the Dijon and whole-grain mustards, ancho powder, and 1 teaspoon water in a bowl until combined. Cover and refrigerate for at least 30 minutes before using. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.
