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Randy's Jalapeno Mustard



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  • 2 TL Whole coriander seeds
  • 1/4 Tasse Whole yellow mustard seeds
  • 1/4 Tasse Whole black mustard seeds
  • 1/4 Tasse Dry powdered mustard
  • 3/4 Tasse Cold water
  • 3 Garlic cloves
  • - peeled and chopped
  • 1 klein. Onion
  • - peeled and chopped
  • 2 klein. Jalapenos (or more)
  • - seeded
  • 1/4 Tasse Cider vinegar
  • 1/4 Tasse 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.

    From: Randy

    By "Rfm" on Sep 07, 98

    Stichworte

    Basics, Condiments

    Titel - Rubrik - Stichworte