Jalapeno mustard
Yield: 1 Pint
Ingredients:
- 2 ts Whole coriander seeds
- 1/4 c Whole yellow mustard seeds
- 1/4 c Whole black mustard seeds
- 1/4 c Dry powdered mustard
- 3/4 c Cold water
- 3 Garlic cloves -- peeled and chopped
- 1 sm Onion; peeled and chopped
- 2 sm Jalapenos (or more) -- seeded
- 1/4 c Cider vinegar
- 1/4 c Dry white wine
Instructions:
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 then 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.
