Randy’s Jalapeno Mustard

Title: Randy's Jalapeno Mustard

Categories: Condiments

Yield: 4 Servings

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

Toast coriander seeds in a dry skillet or place them in a flat dish

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.

From: Randy <rock4u

rocketmail.Com>

MMMMM