Jalapeno Mustard

Jalapeno Mustard

  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.