Mustard, Southwest Chile Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Brown mustard seed,
2 tsp: Red pepper flakes,
1/4 cup: Mustard seed,
3 Cloves: garlic chopped,
3/4 cup: Red wine vinegar,
1 tbsp: Cumin powder,
3/4 cup: Beer,
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 necessary to create a creamy mustard.
Submitted By JEFF DUKE On 09-28-94
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 necessary to create a creamy mustard.
Submitted By JEFF DUKE On 09-28-94
Source from luhu.jp