Blanch the cilantro for 15 seconds in boiling water; place in a bowl of ice water for another 15 seconds. Pat dry. This keeps the color when mixed in the mustard.
Place all ingredients in the food processor and pulse until very smooth. Store in glass bowl or jar, tightly covered, and refrigerate. Makes ca 3/4 cup.

From: The Chile-Heads Recipe Collection
Posted By: Chile Head Mailing List
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