Pineapple-Rum Mustard 2 tb Yellow mustard seeds
1 tb Brown mustard seeds
1 1/2 tb Mustard powder
1/4 c Crushed fresh pineapple
1 ts Stripped fresh thyme
Salt and a small pinch dried Scotch; or to taste Bonnet chile
2 ts Demerara sugar
6 tb Dark rum; (the amount will vary depending on the thickness desired)
Grind the mustard seeds in a mortar and pestle or a spice mill. Place the
ground mustard seeds in a bowl with enough water to moisten and allow them
to sit for 10 minutes. Replace the soaked seeds in the mortar or the bowl
of a food processor and process with the remaining ingredients until the
desired consistency is reached. Spoon the mustard into a small jar and
cover tightly. The mustard should sit for at least 2 weeks before use.
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