Mustard Southwest Chile
Ingredients| 1/2 cup brown mustard seed 1/4 cup mustard seed 3/4 cup red wine vinegar 3/4 cup beer 2 tsp red pepper flakes 3 cloves garlic chopped 1 tbsp cumin powder 1 tsp tabasco sauce |
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In non-aluminum pot or jar, combine mustard, vinegar, beer, pepper,
and garlic.
Cover and soak for 36 to 48 hours; adding additional vinegar and
beer, in equal proportions, in order to maintain enough liquid to
cover seeds.
Puree mixture with cumin and Tabasco in food processor. Process until
mixture becomes creamy and flecked with seed, about 3-4 minutes. Add
additional vinegar as necessary to create a creamy mustard.
Servings:
4
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