Randy's Jalapeno Mustard

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Title: Randy's Jalapeno Mustard
Categories: Condiments
Yield: 4 Servings

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.

From: Randy <rock4u@rocketmail.Com>

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