Jalapeno Mustard

By hmp13

Ingredients

• 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

Preparation

Step 1

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.