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 cloves garlic; chopped 1 Onion; peeled & chopped 3 Jalapeno peppers; 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, 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.