Jalapeno Mustard
From hungrybear 14 years ago
- - to make
- Serves 1
This will make you some hot mustard
Ingredients
- 1/3 cup Colman's dry mustard shopping list
- 1/3 cup cider vinegar shopping list
- 2 teaspoons yellow mustard seeds shopping list
- 2 eggs shopping list
- 1/2 cup beer or water shopping list
- 2 tablespoons minced pickled jalapeños plus shopping list
- 2 tablespoons jalapeño pickling liquid shopping list
- 1 1/2 tablespoons molasses shopping list
- 1 tablespoon minced onion shopping list
- 1/2 teaspoon salt shopping list
How to make it
- In a small bowl, mix the dry mustard and vinegar until a smooth paste forms. Stir in mustard seeds; cover, then let the mixture sit at room temperature for several hours
- .
- Transfer the mustard mixture to a small, heavy saucepan. Add remaining ingredients and warm over medium-low heat. Cook the mixture slowly, stirring frequently, until thick, about 30 minutes. Cool to room temperature. Transfer mustard to a small jar and refrigerate for later use. The mustard keeps for up to 2 weeks. Use it as you would any other mustard.
The Rating
Reviewed by 6 people-
I got here before Jeff!! WOW!! high 5
cuzpat
in Sikeston loved it
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5 forks from me. I like it hot!
doubled
in Upstate loved it
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