Jalapeno Mustard
Ingredients
2 Tsp coriander seeds
1/4 cup yellow mustard seeds*
1/4 cup black mustard seeds
1/4 cup mustard powder
3/4 cup water
3 cloves minced garlic
1 medium onion-minced
2-3 Jalapeno peppers
ribs removed,seeded and chopped fine
1/4 cup apple cider vinegar
1/4 cup dry white wine
1 Tsp honey
1/8 Tsp salt
Directions
Heat coriander seeds in a dry skillet until they are lightly toasted and begin to release some of their oil.
Place mustard seeds and coriander in a blender and create a "coares grind".
Add mustard powder and ground seeds to the water and mix well.
Cover and let stand at room temp for a minimum of 3 hrs.
Combine the remaining ingredients in a blender and puree.
(or you can use "as is", it will work either way)
In a medium pan,stir the puree into the mustard mix.
Bring the misture to a boil,lower heat and simmer,stirring occasionally until mixture is of desired thickness.
Be careful as the mustard will continue to thicken as it cools.
Cover,keep refrigerated and use within 2 weeks.
*Mustard seeds are available at most health food stores.
Brown mustard seeds are also called black mustard seeds.
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