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, 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.