Jalapeno mustard #1

8 Servings

Ingredients

Quantity Ingredient
2 teaspoons Whole coriander seeds
¼ cup Whole yellow mustard seeds
¼ cup Whole black mustard seeds
¼ cup Dry powdered mustard
¾ cup Cold water
3 Cloves garlic peeled and chopped
1 small Onion; peeled & chopped
3 smalls Jalpeno peppers; seeded
¼ cup Cider vinegar
¼ cup Dry white wine

Directions

Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a mortar or blender, them mix them and the powdered mustard into the water and let stand for at least three hours. Mix the remaining ingredients and pulverize in a blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered. Makes about 1 pint.

Source: The Herb Companion, August/September 1993 Typos by Karen Mintzias.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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