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Jalapeno Cilantro Mustard
1 bn Cilantro, blanched, stems removed
1 ts Dry mustard, mixed with 1 ts Cold water
3/4 c Dijon mustard
1 Jalapeno pepper, stemmed, seeded, coarsely chopped
2 cl Garlic
Place ingredients in a food processor and pulse until mixture is very
smooth. Transfer to a glass bowl or jar. Cover tightly and refrigerate
until ready to use.
Note: To blanch cilantro or any other herb: plunge it into boiling
water for 15 seconds. Remove cilantro to a bowl of ice water for
another 15 seconds. Drain and pat dry in a towel.
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