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