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Title: Jalapeno Mustard
Categories: Condiment Preserve Sauce
Yield: 1 Servings
| Karen Mintzias | ||
| 2 | ts | Whole coriander seeds |
| 1/4 | c | Whole yellow mustard seeds |
| 1/4 | c | Whole black mustard seeds |
| 1/4 | c | Dry powdered mustard |
| 3/4 | c | Water, cold |
| 3 | Garlic cloves peeled and chopped | |
| 1 | sm | Onion, peeled & chopped |
| 3 | sm | Jalpeno peppers, seeded |
| 1/4 | c | Cider vinegar |
| 1/4 | c | 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
Source: The Herb Companion, August/September 1993 Typos by Karen Mintzias
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