Randy's Jalapeno Mustard
- 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 cloves garlic, peeled and chopped
- 1 sm. onion, peeled and chopped
- 2 sm. jalapenos, seeded (or more as desired)
- 1/4 cup cider vinegar
- 1/4 cup 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.
coriander seeds, whole black mustard seeds, powdered mustard, cold water, garlic, onion, jalapenos, cider vinegar, white wine
Taken from www.foodgeeks.com/recipes/5655 (may not work)