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Mustard Southwest Chile

1/2 c Brown mustard seed
1/4 c Mustard seed
3/4 c Red wine vinegar
3/4 c Beer
2 ts Red pepper flakes
3 Cloves garlic chopped
1 tb Cumin powder
1 ts Tabasco sauce


In non-aluminum pot or jar, combine mustard, vinegar, beer, pepper, and garlic.

Cover and soak for 36 to 48 hours; adding additional vinegar and beer, in equal proportions, in order to maintain enough liquid to cover seeds.

Puree mixture with cumin and Tabasco in food processor. Process until mixture becomes creamy and flecked with seed, about 3-4 minutes. Add additional vinegar as necessary to create a creamy mustard.




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