MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: Jalapeno Mustard
  Categories: Condiments, Gifts, Sauces
       Yield: 1 servings
 
            Karen Mintzias
       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  Water, cold
       3    Garlic cloves
            - peeled and chopped
       1 sm Onion, peeled & chopped
       3 sm 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
 
   Source: The Herb Companion, August/September 1993 Typos by Karen
   Mintzias
 
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