Jalapeno Mustard

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Title: JALAPENO MUSTARD
Categories: Condiments, Hot/spicy
Yield: 1 pint

2 ts Whole coriander seeds
1/4 c Whole yellow mustard seeds
1/4 c Whole black mustard seeds
1/4 c Dry powdered mustard
3/4 c Cold water
3 Garlic cloves
-- peeled and chopped
1 sm Onion; peeled and chopped
2 sm Jalapenos (or more)
-- seeded
1/4 c Cider vinegar
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, then 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.

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