Title: Randy's Jalapeno Mustard
Categories: Condiment
Yield: 4 Servings

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	Cold water
3		Garlic cloves
		Peeled and chopped
1	sm	Onion; peeled and chopped
2	sm	Jalapenos (or more)
		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, then 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. From: Randy

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