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Jalapeno Mustard

3 Garlic cloves peeled and chopped
2 ts Whole coriander seeds
1/4 c Whole yellow mustard seeds
1 sm Onion, peeled & chopped
1/4 c Whole black mustard seeds
3 sm Jalpeno peppers, seeded
1/4 c Dry powdered mustard
1/4 c Cider vinegar
3/4 c Water, cold
1/4 c Dry white wine


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


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