Jalapeno Mustard

Jalapeno Mustard

1 Preparation Time :

Categories : Amount Measure Ingredient -- Preparation Method -- -- --

2 Tsp Whole Coriander Seeds

1/4 Cup Whole Yellow Mustard Seeds

1 Small Onion -- peeled & chopped

1/4 Cup Whole Black Mustard Seeds

2 Small Jalapeno Peppers -- Stemmed & Seeded

1/4 Cup Dry Powdered Mustard

1/4 Cup Cider Vinegar

3/4 Cup Cold Water

1/4 Cup Dry White Wine

3 Cloves Garlic -- Peeled & Chopped

Toast the coriander seeds in a dry skillet.

Slightly crush the two types of mustard seeds and the

coriander seeds in a mortar or a blender.

Mix the crushed seeds with the water.

Let stand for at least 3 hours.

Combine the remaining ingredients in the blender.

Puree until smooth.

Stir the puree into the mustard mixture.

Bring the mixture to a boil.

Reduce the heat.

Simmer until the mixture is the desired thickness

5 minutes

NOTE: The mustard will thicken slightly as it cools.

Store refrigerated and tightly covered.

Yields 1 Pint. - - - - - - - - - - - - - - - - - -