Pineapple-Rum Mustard

• 2 tablespoons yellow mustard seeds
• 1 tablespoons brown mustard seeds
• 1 1/2 tablespoon mustard powder
• 1/4 cup crushed fresh pineapple
• 1 teaspoon stripped fresh thyme
• Salt and a small pinch dried Scotch Bonnet chile, or to taste
• 2 teaspoon demerara sugar
• 6 tablespoon dark rum (the amount will vary depending on the thickness desired)

1. Grind the mustard seeds in a mortar and pestle or a spice mill.
2. Place the ground mustard seeds in a bowl with enough water to moisten and allow them to sit for 10 minutes.
3. Replace the soaked seeds in the mortar or the bowl of a food processor and process with the remaining ingredients until the desired consistency is reached.
4. Spoon the mustard into a small jar and cover tightly.
5. The mustard should sit for at least 2 weeks before use.

yellow mustard seeds, brown mustard seeds, mustard powder, fresh pineapple, thyme, salt, demerara sugar, dark rum

Taken from www.foodnetwork.com/recipes/pineapple-rum-mustard-recipe.html (may not work)