Jalapeno Mustard #1

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Jalapeno Mustard #1 Ingredients

2 ts Whole coriander seeds	3 Cloves garlic peeled and
1/4 c Whole yellow mustard seeds	1 sm Onion; peeled & chopped
1/4 c Whole black mustard seeds	3 sm Jalpeno peppers; seeded
1/4 c Dry powdered mustard	1/4 c Cider vinegar
3/4 c Cold water	1/4 c Dry white wine

Instructions for Jalapeno Mustard #1

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, them 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. Makes about 1 pint. Source: The Herb Companion, August/September 1993 Typos by Karen Mintzias. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: JalapenoCuisine: Uncategorized

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