Smoky, peppery mouth-watering body with a semi-coarse texture and a tangy finish.
Pairs well with…
- Chicken tenders
- Cheese platters
- Sour cream to make a taco dip
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We've harnessed the classic chipotle pepper into the versatility of a mildly spicy mustard. From grilled meats and sandwiches to your favorite vegetables and dips, you can add a flair of the southwest cuisine to any meal. GIVEITZING™
Distilled Vinegar, Water, Mustard Seed, Sugar, Chipotle Peppers, Salt, Dehydrated Red and Green Bell Pepper, Spices, Extractives of Paprika.
Top Recipes for Chipotle Mustard
- 2 (15 ounce) cans pure pumpkin
- 2 cups (14.5 ounce can) vegetable broth, fat free
- 1/2 cup maple syrup
- 1 cup skim milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- Pumpkin seeds from one pumpkin, roughly 2-3 cups
- Chipotle Crema
- 1/4 cup Silver Spring™ Chipotle Mustard, or more to taste
- 1 cup sour cream
Bring the soup ingredients to boil over medium-high heat and turn to low to simmer for 10 minutes. Stir occasionally.
Roast pumpkin seeds at 350 degrees for 45-50 minutes or until golden brown.
Mix together the mustard and sour cream, set aside.
Spoon soup into bowls or pumpkins, for a fun presentation. Top with a dollop of Chipotle Crema and baked pumpkin seeds and serve.
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