Randy's Jalapeño Mustard



4 servings



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 cold water
3 cloves garlic, peeled and chopped
1 sm. onion, peeled and chopped
2 sm. jalapeños, seeded (or more as desired)
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; then 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 purée 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.

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