Sherri's Jalapeno Mustard - from Scratch
- Ready In:
- 4hrs 20mins
- Ingredients:
- 10
- Yields:
-
1 pint
ingredients
- 2 teaspoons whole coriander seeds
- 1⁄4 cup yellow mustard seeds
- 1⁄4 cup black mustard seeds
- 1⁄4 cup mustard powder
- 3⁄4 cup cold water
- 1 onion, chopped
- 3 garlic cloves, chopped
- 3 jalapenos, seeded
- 1⁄4 cup dry white wine
- 1⁄4 cup cider vinegar
directions
- Toast the coriander seeds in dry skillet or place seeds in flat dish and microwave on high for around 4 to 5 minutes.
- Crush the coriander and mustard seeds in a blender or a mortar.
- Mix the powdered mustard into water and blend w/ coriander and mustard seeds. Let this mixture stand for minimum 3 hours.
- Mix remaining ingredients and pulverize the mixture in a blender until the mixture becomes smooth.
- Stir this smooth puree into the mustard.
- Bring this 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.
- Cover and refrigerate.
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RECIPE SUBMITTED BY
Mrs.Jack
Missouri City