Texas Jalapeno mustard!!


Recipe by:  The Border Cookbook

1/3   cup Coleman's dry mustard   
1/3   cup cider vinegar  
2     ts  yellow mustard seeds 
2         eggs
1/2   cup beer or water
2     tb  pickled jalapenos minced
2     tb  jalapeno pickling liquid   
1 1/2 tb  molasses 
1     tb  onion minced
1/2   ts  salt  

In a small bowl, mix together the dry mustard and vinegar until a smooth
paste forms.  Stir in the mustard seeds, cover and let the mixture sit at
room temperature for several hours.  Transfer the mustard mixture to a
small, heavy saucepan.  Add the remaining ingredients and warm over
medium-low heat.  Cook the mixture slowly, stirring frequently, until
thick, about 30 minutes.  Cool to room temperature.  Transfer the mustard
to a small jar and refrigerate for later use.  The mustard keeps for up to
2 weeks and is great on sausage, sandwiches, or mixed into salad
dressings.  Makes 1 cup.  teresa@lamg.com

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From: tamale@primenet.com (Teresa)
Newsgroups: rec.food.recipes