Mustard, Southwest Chile
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INGREDIENTS
- 1/4 c Mustard seed
- 1 ts Tabasco sauce
- 1/2 c Brown mustard seed
- 3/4 c Red wine vinegar
- 3 Cloves garlic chopped
- 1 tb Cumin powder
- 3/4 c Beer
- 2 ts Red pepper flakes
INSTRUCTIONS
In non-aluminum pot or jar, combine mustard, vinegar, beer, pepper, and garlic. Cover and soak for 36 to 48 hours; adding additional vinegar and beer, in equal proportions, in order to maintain enough liquid to cover seeds. Puree mixture with cumin and Tabasco in food processor. Process until mixture becomes creamy and flecked with seed, about 3-4 minutes. Add additional vinegar as necessary to create a creamy mustard. Posted to MM-Recipes Digest V4 #203 by BobbieB1@aol.com on Aug 5, 1997
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (162g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 170 | ||
| Calories from Fat: 73 (43%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.1g | 11 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 5.5g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 15mg | 1 % | |
| Potassium 267.8mg | 7 % | |
| Total Carbohydrate 12.6g | 4 % | |
| Dietary Fiber 4.2g | 17 % | |
| Sugars, other 8.4g | ||
| Protein 7.4g | 11 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 170
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