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Jalapeno Mustard
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    Jalapeno Mustard

  • 2 teaspoons Whole coriander seeds
  • 1/4 cup Whole yellow mustard seeds
  • 1/4 cup Whole black mustard seeds
  • 1/4 cup Dry powdered mustard
  • 3/4 cup Water -- cold
  • 3 Garlic cloves -- peeled and chopped
  • 1 small Onion -- peeled & chopped
  • 3 small Jalpeno peppers -- seeded
  • 1/4 cup Cider vinegar
  • 1/4 cup Dry white wine
  • 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

    From: The Herb Companion, August/September 1993
    Posted By: Karen Mintzias From the Chile-Heads Recipe Collection http://chileheads.netimages.com/recipes.html
    Post Date:

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