"Kalle Helenius" > wrote in message =
.. .
Does anyone have a workable Mexican mustard recipe? By workable
i mean with ingredients you can get from this side of the
globe...

TIA.

--=20
Kalle

Here is a hot mustard.

Habanero Mustard=20

Yield: 1 pint=20

2 tsp Whole coriander seeds
1/4 cup Whole yellow mustard seeds
1/4 cup Whole black mustard seeds
1/4 cup Coleman's Dry Mustard
3/4 cup Cold water
3 Garlic cloves (peeled and chopped)
1 sm Onion (peeled and chopped)
1 Habanero pepper or more for more heat, seeded
1/4 cup Cider vinegar
1/4 cup Dry white wine=20

Toast coriander seeds in a dry skillet or place them in a flat dish and =
microwave on High for 4 to 5 minutes.=20
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.=20

Mix the remaining ingredients and pulverize in a blender until smooth.=20
Stir the puree into the mustard.=20
Bring the mixture to a boil, then lower the heat and simmer 5 minutes or =
until as thick as you like, stirring occasionally.=20
The mustard will thicken slightly on cooling.=20
Refrigerate, covered.=20


--=20
Tex-Mex