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Jalapeno Mustard #2

Yield: 1 Servings

Ingredients and directions for this recipe

2 ts Whole coriander seeds
1/4 c Whole yellow mustard seeds
1/4 c Whole black mustard seeds
1/4 c Dry powdered mustard
3/4 c Cold water
3 Cloves garlic; peeled and
-chopped
1 sm Onion; peeled & chopped
3 sm Jalpeno peppers; seeded
1/4 c Cider vinegar
1/4 c Dry white wine

From: Wendy Lockman wlockman@ra1.randomc.com

Date: Thu, 8 Feb 1996 13:44:04 -0500

Source: The Herb Companion, August/September 1993 Typos by Karen Mintzias.

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, them 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. Makes about 1 pint.

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See also:
Previous recipe Jalapeno Mustard #1
Next recipe Jalapeno Onion Marmalade

Or try one of these recipes:
Dad's Oatmeal Cookies
Pecan Topped Coffee Cake