Jalapeno Mustard
Source: The Herb Companion, August/September 1993
Makes about 1 pint

2 tsp whole coriander seeds
1/4 cup whole yellow mustard seeds
1/4 cup whole black mustard seeds
1/4 cup dry powdered mustard
3/4 cup water; cold
3 garlic cloves, peeled and chopped
1 small onion, peeled and chopped
3 small jalapeno peppers, seeded
1/4 cup cider vinegar
1/4 cup 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.