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 placein a flat dish and microwave on High for 4 to 5 minutes. Crush mustard and coriander seeds slightly in a mortar or blender, mix with powdered mustard into water and let stand at least three hours.

Mix the remaining ingredients and pulverize in blender until smooth. Stir puree into mustard. Bring mixture to a boil, then lower heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered.