In a mixing bowl, mix all ingredients except habaneros, then transfer the mix to a sealable jar and seal.

Place the sealed jar in a dry area (non-refrigerated) overnight to allow the seeds to plump up.

Cut the habaneros in half and remove the seeds and membrane (keep them in for extra extra hot mustard, but don't say we didn't warn you).

Coarsely chop the habanero peppers.

Place the habaneros and mustard seed mix in a food processor and process to your desired consistency.

Serve immediately or re-jar, seal, and refrigerate for later use. The habanero flavor will meld into the mustard and intensify if you allow the mustard to settle overnight prior to use.