Jalapeno Mustard Recipe
Yield: 1 PintRecipe by luhu.jp
Ingredients:
2 tsp: 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: Cold water,
3: Garlic cloves, peeled and chopped
1 small: Onion, peeled and chopped
2 small: Jalapenos (or more), seeded
1/4 cup: Cider vinegar,
1/4 cup: Dry white wine,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp