Sweet & Spicy Jalapeno Honey Mustard Sauce Recipe

I created a jalapeño honey mustard sauce that marries mellow honey, zesty mustard, and jalapeño heat into a hot and sweet sauce with an unexpected twist.

I love a sauce that does more than sit quietly on the side. My Sweet & Spicy Jalapeno Honey Mustard wakes everything up, with sharp Dijon mustard and jalapenos cutting through ordinary bites.

It looks simple but every spoonful hides a little twist that makes you pause and wonder what else it could lift. I catch myself trying it on roasted veggies, dunking fries, even sneaking a taste with crackers, no shame.

Call it a Hot And Sweet Sauce if you like, but be warned, once you try it nothing will taste quite the same.

Ingredients

• Dijon mustard, tangy backbone, low calories, adds savory zip and antioxidants.
• Honey, natural sweetener, lots of carbs for quick energy, makes it sweet.
• Jalapenos, fresh heat vitamin C and fiber, brightens and wakes up sauce.
• Apple cider vinegar, tangy acid that cuts sweet and adds zip.
• Mayonnaise, creamy fat adds silkiness and mouthfeel, it’s rich so use sparingly.
• Garlic, pungent aromatics with tiny protein and antioxidants, lifts savory flavor.
• Smoked paprika, smoky warmth and color, adds depth without extra heat.
• Cayenne pepper, concentrated heat, tiny dash goes a long way, boosts spice.

Ingredient Quantities

• 1/2 cup Dijon mustard
• 1/3 cup honey
• 2 fresh jalapenos, seeded and finely chopped
• 2 tablespoons apple cider vinegar
• 2 tablespoons mayonnaise
• 1 clove garlic, minced
• 1 tablespoon neutral oil (canola or vegetable)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

How to Make this

1. Seed and finely chop 2 fresh jalapenos, mince 1 clove garlic; wear gloves or wash hands well after handling, and reserve a few seeds if you want extra heat.

2. Warm 1 tablespoon neutral oil in a small skillet over medium heat, add the chopped jalapenos and garlic and cook 1 to 2 minutes until softened and fragrant but not browned—this mellows the bite.

3. Transfer the cooked jalapeno, garlic and any oil to a blender or food processor.

4. Add 1/2 cup Dijon mustard, 1/3 cup honey, 2 tablespoons mayonnaise and 2 tablespoons apple cider vinegar to the blender.

5. Sprinkle in 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.

6. Blend or pulse until you reach your desired texture; pulse less for a chunky sauce, blend longer for silky smooth. If it’s too thick add 1 teaspoon water or another teaspoon of oil and pulse again.

7. Taste and adjust: add more honey if you want it sweeter, a splash more vinegar for tang, or a pinch more cayenne for heat—remember small changes go a long way.

8. Let the sauce chill in the fridge at least 30 minutes so flavors can marry, longer is better, its even tastier the next day.

9. Store in an airtight container in the refrigerator for up to 1 week, or freeze in small portions. Shake or stir before using.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife
3. Gloves or paper towels to handle jalapeños (wash hands well after)
4. Small skillet and spatula or wooden spoon
5. Measuring cups and measuring spoons
6. Blender or food processor, whatever you got
7. Small bowl and spoon for tasting and adjustments
8. Airtight jar or container for storing in the fridge

FAQ

Sweet & Spicy Jalapeno Honey Mustard Sauce Recipe Substitutions and Variations

• Dijon mustard
  • Whole-grain mustard, similar tang but with seeds
  • Spicy brown mustard, coarser and a bit more bite
  • Mustard powder mixed with water (1 tsp powder + 1 tbsp water), start small
• Honey
  • Maple syrup, 1:1 swap, gives a woodsy note
  • Agave nectar, 1:1 swap, milder and vegan
  • Brown sugar syrup (equal parts brown sugar + hot water), use same volume
• Jalapenos
  • Serrano peppers, hotter so use less, it’s fierce
  • Poblano or Anaheim, much milder if you want less heat
  • Pickled jalapenos, adds tang with tampered heat
• Mayonnaise
  • Greek yogurt, 1:1, creamy but tangier
  • Sour cream, similar texture, slightly looser
  • Mashed avocado, creamy and richer, but changes color and flavor

Pro Tips

1) Control the heat early. Keep some seeds and membranes if you want extra kick, but taste as you go, dont dump them all in at once. If it gets too spicy add a bit more honey or mayo or even a spoon of yogurt to calm it down.

2) Mellow the jalapeno flavor by briefly warming them in oil, just until fragrant, not browned. Let the sauce rest in the fridge overnight when you can, its almost always better the next day.

3) Play with texture instead of overthinking the recipe. Pulse for chunk, blend longer for silky, and if it seems too thick add a teaspoon of water or oil, pulse again. If it splits, whiz it in the blender with a splash of warm water or extra mayo to bring it back together.

4) Save time and avoid waste. Freeze single servings in an ice cube tray or small containers so you can thaw only what you need; label with the date. Works great as a glaze, dip or sandwich spread, and always give it a quick stir after chilling.