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I usually do not buy just anything that has “Habanero†in its name, especially when I’m at the grocery store. But, I’ll be honest, this was on sale, so I took a look. It’s made in Wisconsin (my bland home state), and my family and I took a visit to the Mustard Capital in Mount Horeb (WI), so, what the hey, why not???
Ingredients: Distilled vinegar, Water, Ground Mustard Seed, green chili peppers, Habanero Peppers, salt, Paprika, spices, dehydrated garlic, calcium chloride, sodium benzoate (preservative).
Essentially, by looking at this list, this is basically a grain mustard with chiles added. I poured some on my trusty tasting spoon, took a whiff, and smelled…..mustard. Just regular mustard. I took another look at it: no visible pieces of chiles, no seeds. I took one more sniff and LO AND BEHOLD! All I got was plain mustard. Habanero mustard my !**!
Then I took the taste. Yeah, mustard, and then out of the blue: POW! It hits you blind-sided. The heat didn’t really stick around, but what it did do was accentuate the clean flavor of the grain mustard. I was really taken aback-this was some pretty decent mustard!
I needed a food item that was truly made to pair with this, so I started with the standard pretzels. I bought pretzel sticks (dipping kind), gave a handful to my two year old daughter, and went to town. And I gotta say: pretty good. The saltiness of the pretzels complimented the saltiness and vinegar of the mustard while bringing out the crisp taste of the mustard grain. Then I took it to a hallowed Wisconsin tradition, an institution so sacred that the mere mention of it brings awe and confusion to those outside of this fine mid-west state. Yes my dear friends, I’m talking about: The Bratwurst. Yes, the fat little sausage that German immigrants made this region famous for. Famous if you’re a Wisconsinite, I guess.
Anyway, I grilled off some fresh brats, sautéed some onions, and put it all together. In a word: Divine. The fattiness of the brat and onions played well against the sharp mustard/habanero contrast, all the while without losing too much heat from the chile duo. This stuff was really going down well, so I cooked off another brat for a friend of mine, didn’t tell him about the mustard, and just watched him eat. My friend isn’t a chile head, so after a few choice words and gulps of drink, I concluded that to the uninitiated, this mustard delivers what it says.
So let’s get to my Five Points Scale:
Appearance: 3. This is a mustard first, and there would be no warning if you didn’t know there were chiles in here. Ask my friend!
Smell: Again a 3. See above.
Flavor: I’m going to give this a solid 4, only because-again-this is a mustard first with chiles added. The habanero adds secondary notes, and is not the main star in this. But a great, clean mustard flavor.
Heat:4.5. This mustard was made for the masses looking to spice things up a little. For the masses, this wouldn’t spice things up, it would blow things up.
Overall: 3.75. This is a really good mustard (and remember, mustard is a sauce). Silver Spring Gardens did what they intended to do-for regular folks. For the rest of us, this would be a slightly spicier mustard, which I like every now and then. Try it with fatty sausages, cheeses, and especially cold-cut sandwiches.
Until next time, treat every meal like it was your last!
Silver Spring Gardens, Inc.
Eau Claire, WI 54701-0360
www.silverspringfoods.com
Chilehead Comments:
Posted by: Louie - Categories: Uncategorized
Permalink: Review: Silver Spring Habanero Mustard
One year ago: Review: Dr. Gonzo's "Professional Grade" Habaneromash
Two years ago: ZestFest 2005 Winners!
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18 Comments »
You know, I’m not a mustard fan either. But the last 2 years I’ve been next to Cooney’s Mountain Mustard folks at Bowers Chile Pepper Festival. This year I took some of the hot and mild home. After trying it on a cracker and actually ‘liking’ GASP how it tasted, I just might have to do a review on it..
Nick has 3 reviews for me to post. Can anyone give me a clue how to ‘publish’ in word press?!? I can get the drafts in there okay. There is the publish link shortcut thing, but how is it applied to the draft to actually ‘publish’ to the blog?!? Anyone, ANYONE! lol
All I have left from the box Nick sent me is Peppers Crab Salsa, which I have saved until last, because it just seems un-appealing to me. I like crab meat, but something about it mixed into a regular kind of salsa just isn’t ‘doin’ it for me’! lol -Lars-
Sounds like a great item for tailgating!
that review really made my mouth water, i think ill pick up some brats on my way home from work, all i got mustard wise is some plain yellow with z nothing beyond mixed in but it will have to do. nice review.
Nick has 3 reviews for me to post. Can anyone give me a clue how to ‘publish’ in word press?!? I can get the drafts in there okay. There is the publish link shortcut thing, but how is it applied to the draft to actually ‘publish’ to the blog?!? Anyone, ANYONE! lol
i havent figured it out either, nick told me i could keep sending them to him in word documents so thats what i did with the rest of the sauces from my first batch, but i want to figure it out for my second box though just so i dont flood his email with all the reviews.
the label looks like it came from Krogers.
good review Louie (whoever you are).
Well done Louie. There is nothing like a good spicy brown mustard. This is one that I will have to look for asap. I’m almost out of Cajohn 10 mustard, so I need a replacement ASAP. To all those that use yella mustard, you don’t know what good mustard is until you go brown & spicy.
If anyone knows mustard it is Huvason and I. NYers use it the most.
I found this recipe on their website, sounds interesting:
Habanero Mustard Barbecue Chicken
Ingredients:
4 chicken legs (thigh-drumstick piece) or 4 each drumstick and thighs or 4 chicken breast halves
½ cup Silver Spring Habanero Mustard
3 tbsp. vinegar
4 tsp. Worcestershire sauce
1 tsp. snipped fresh thyme (or 1/8 tsp. dried thyme, crushed)
2 tbsp. light-flavored molasses
Directions:
For marinade, stir together Habanero Mustard, vinegar, Worcestershire sauce, and thyme until smooth. Pour 2/3 of the marinade over the chicken in a plastic zip lock bag and reserve 1/3 for the finishing sauce. Work the bag until chicken is coated with marinade. Chill for 4 to 24 hours, turning the bag occasionally.
Arrange medium-hot coals around a drip pan. Place the chicken pieces, bone side down, on the grill rack over the drip pan. Cover and grill until tender and no longer pink, brushing occasionally with marinade. In a small saucepan, combine the reserved marinade and the molasses. Heat to boiling; reduce heat. Simmer covered for 5 minutes. Serve sauce with chicken. Makes 4 servings.
Don’t think I can find it here but I will look for its equivalent. We have a mustard shop here at the St. Lawrence Market.
Great review!
I was totally influenced by that pic. I went out to see if my local supermarket had it. Nope, but they did have Silver Spring Beer ‘n Brat Horseradish Mustard. So I scooped it up, asked if they can get the Habanero one, and they said yes, so I am golden.
I made some hot italian sausage, not the best of choices, but it was what I had. I got me some kraut too, and while I was salivating, I got me some aged cheddar cheese, added me some kraut and mustard and mmm…mmm….good. The sausages were nice too, but that stupid cheese combo really was delicious. Good mustard folks, can’t wait for the habanero mustard.
Justin on 9/14/2007 at 1:24 pm said:
Nick has 3 reviews for me to post. Can anyone give me a clue how to ‘publish’ in word press?!? I can get the drafts in there okay. There is the publish link shortcut thing, but how is it applied to the draft to actually ‘publish’ to the blog?!? Anyone, ANYONE! lol
i havent figured it out either, nick told me i could keep sending them to him in word documents so thats what i did with the rest of the sauces from my first batch, but i want to figure it out for my second box though just so i dont flood his email with all the reviews.
I can’t figure it out either.
I’ve got more reviews to be posted also and hate to keep loading up Nick. Haven’t received my second box yet. Can’t wait.
buddah, your comment just made my mouth water more than the review, (just the mention of kraut) i got some brats for today but im going to have to go back for kraut, and ill look for this mustard while im there, im getting bored with the yellow stuff anyway and the review made it sound good.
Justin on 9/15/2007 at 11:58 am said:
buddah, your comment just made my mouth water more than the review, (just the mention of kraut) i got some brats for today but im going to have to go back for kraut, and ill look for this mustard while im there, im getting bored with the yellow stuff anyway and the review made it sound good.
Well its great stuff. I love brown mustard, and this one worked well with kraut. I am going to the Nats game today and I might bring it with me. 
Justin on 9/15/2007 at 11:58 am said:
buddah, your comment just made my mouth water more than the review, (just the mention of kraut) i got some brats for today but im going to have to go back for kraut, and ill look for this mustard while im there, im getting bored with the yellow stuff anyway and the review made it sound good.
Hey check it out guys, my wife Tina is German and makes the best kraut ever. Here’s what you gotta do: first, dump a jar of store bought kraut (doesn’t really matter what kind) into a strainer to get rid of the liquid. Rinse the kraut out really well. Throw a couple of strips of chopped up bacon into a sauce pan to brown, then add about half a cup of chopped onion to brown as well. Add in the rinsed kraut, about a cup each of water and dry white wine, about a tablespoon brown sugar, a half teaspoon Magi seasoning and approx a tablespoon of caraway seeds (caraway seeds are a MUST). Let simmer for at least an hour before eating. My wife doesn’t actually use a recipe, just throws it together, so adjust any of the ingredients to your taste, just don’t omit any of the actual ingredients. Then I like to chop half an onion and 4 cloves of garlic coarsely, throw those in a large sauce pan with 2 cans of beer, in go the brats, boil for at least 15 minutes, then take them to the grill. After a nice browning, serve with a decent coarse brown mustard and any other condiments of choice. All of this should preferably be consumed in front of a ball game. Enjoy!!!!!
Sam on 9/16/2007 at 12:16 am said:
Hey check it out guys, my wife Tina is German and makes the best kraut ever. Here’s what you gotta do: first, dump a jar of store bought kraut (doesn’t really matter what kind) into a strainer to get rid of the liquid. Rinse the kraut out really well. Throw a couple of strips of chopped up bacon into a sauce pan to brown, then add about half a cup of chopped onion to brown as well. Add in the rinsed kraut, about a cup each of water and dry white wine, about a tablespoon brown sugar, a half teaspoon Magi seasoning and approx a tablespoon of caraway seeds (caraway seeds are a MUST). Let simmer for at least an hour before eating. My wife doesn’t actually use a recipe, just throws it together, so adjust any of the ingredients to your taste, just don’t omit any of the actual ingredients. Then I like to chop half an onion and 4 cloves of garlic coarsely, throw those in a large sauce pan with 2 cans of beer, in go the brats, boil for at least 15 minutes, then take them to the grill. After a nice browning, serve with a decent coarse brown mustard and any other condiments of choice. All of this should preferably be consumed in front of a ball game. Enjoy!!!!!
Okay Sam, I will expect a demo sample at the Fiery Foods Show. 
Buddah on 9/16/2007 at 5:40 am said:
Okay Sam, I will expect a demo sample at the Fiery Foods Show.
The FFS is sold out of exhibitor booth space!!! We are going to go, but unless someone wants to split a booth(not likely) we will just be there to party and check it out.
Sam on 9/16/2007 at 9:39 am said:
The FFS is sold out of exhibitor booth space!!! We are going to go, but unless someone wants to split a booth(not likely) we will just be there to party and check it out.
Oh that sux, maybe someone will look to lighten their load and you can split the bill with them. It is quite expensive to do on your own, so there must be someone that might share with you. Try posting something in the forum area.
Buddah on 9/16/2007 at 10:01 am said:
Oh that sux, maybe someone will look to lighten their load and you can split the bill with them. It is quite expensive to do on your own, so there must be someone that might share with you. Try posting something in the forum area.
It’s worth a try. I gotta go, the Farmer’s Market starts in an hour and 1/2. Hey the longer you simmer that kraut the more tender it is.
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I need to try this! Most “HOT” mustards are yellow mustard based, which I HATE. I’ve been looking for this!