Southwestern Chile Mustard

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a non reactive pot or jar, combine mustard, vinegar, beer, pepper, and garlic. Cover and soak for 36 to 48 hours; adding additional vinegar and beer, in equal proportions, in order to maintain enough liquid to cover seeds.
  • Puree mixture with cumin and Tabasco sauce in a food processor.
  • Process until mixture becomes creamy and flecked with seed, about 3 to 4 minutes.
  • Add additional vinegar as necessary to create a creamy mustard.
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