Jalapeno Mustard - Condiments Recipes - Recipes for Condiments

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Recipe for Jalapeno Mustard from the Condiments section.

Jalapeno Mustard

1/3 cup Colman's dry mustard
1/3 cup cider vinegar 
2 teaspoons yellow mustard seeds
2 eggs
1/2 cup beer or water
2 tablespoons minced pickled jalape?os, plus
    2 tablespoons jalape?o pickling liquid
1 1/2 tablespoons molasses
1 tablespoon minced onion
1/2 teaspoon salt

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.



We hope you enjoy your freshly made Jalapeno Mustard. This recipe came from Condiments's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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