Southwest Chile Mustard Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Brown mustard seed,
1/4 cup: Mustard seed,
3/4 cup: Red wine vinegar,
3/4 cup: Beer,
2 tsp: Red pepper flakes,
3 Cloves: garlic chopped,
1 tbsp: Cumin powder,
1 tsp: Tabasco sauce,
Directions:
In non-aluminum pot or jar, combine mustard, vinegar, beer, pepper,
and garlic. Cover and soak for 36 to 48 hours; adding additional
vinegar and beer, in equal proportions, in order to maintain enough
liquid to cover seeds.
Puree mixture with cumin and Tabasco in food processor. Process until
mixture becomes creamy and flecked with seed, about 3-4 minutes. Add
additional vinegar as neccesary to create a creamy mustard. (The
mustard will thicken upon standing) Makes about 3 cups.
Source from luhu.jp
and garlic. Cover and soak for 36 to 48 hours; adding additional
vinegar and beer, in equal proportions, in order to maintain enough
liquid to cover seeds.
Puree mixture with cumin and Tabasco in food processor. Process until
mixture becomes creamy and flecked with seed, about 3-4 minutes. Add
additional vinegar as neccesary to create a creamy mustard. (The
mustard will thicken upon standing) Makes about 3 cups.
Source from luhu.jp