Feed Me That logoWhere dinner gets done
previousnext


Title: Jalapeno Mustard > Herb Companian
Categories: Sauce
Yield: 1 Servings

  Karen Mintzias
3 Garlic cloves
  Peeled and chopped
2tsWhole coriander seeds
1/4cWhole yellow mustard seeds
1smOnion, peeled & chopped
1/4cWhole black mustard seeds
3smJalpeno peppers, seeded
1/4cDry powdered mustard
1/4cCider vinegar
3/4cWater, cold
1/4cDry 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

Source: The Herb Companion, August/September 1993 Typos by Karen Mintzias

FROM: Chile-Heads Digest & Mailing List From: Dave Drum Date: 06 Dec 97

previousnext