Recipes

Jalapeno Mustard

Yield: 1 pint

2 tsp Whole coriander seeds
1/4 c Whole yellow mustard seeds
1/4 c Whole black mustard seeds
1/4 c Colman's 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.

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