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Jalapeno Mustard


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


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.