Sherri'S Jalapeno Mustard - From Scratch

• 2 teaspoons whole coriander seeds
• 1/4 cup yellow mustard seeds
• 1/4 cup black mustard seeds
• 1/4 cup mustard powder
• 3/4 cup cold water
• 1 onion, chopped
• 3 garlic cloves, chopped
• 3 jalapenos, seeded
• 1/4 cup dry white wine
• 1/4 cup cider vinegar

1. Toast the coriander seeds in dry skillet or place seeds in flat dish and microwave on high for around 4 to 5 minutes.
2. Crush the coriander and mustard seeds in a blender or a mortar.
3. Mix the powdered mustard into water and blend w/ coriander and mustard seeds. Let this mixture stand for minimum 3 hours.
4. Mix remaining ingredients and pulverize the mixture in a blender until the mixture becomes smooth.
5. Stir this smooth puree into the mustard.
6. Bring this 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.
7. Cover and refrigerate.

coriander seeds, yellow mustard seeds, black mustard seeds, mustard powder, cold water, onion, garlic, jalapenos, white wine, cider vinegar

Taken from www.food.com/recipe/sherris-jalapeno-mustard-from-scratch-329494 (may not work)