Recipe - Jalapeno-Cilantro Mustard

1 bn Cilantro; blanched and stems
removed
1 teaspoon Coleman's dry mustard
1 teaspoon Cold water
Three fourths cup Dijon mustard
1 Jalapeno; stemmed, seeded
2 Cloves garlic

Blanch the cilantro for 15 seconds in boiling water; place in a bowl of ice
water for another 15 seconds. Pat dry. This keeps the color when mixed in
the mustard. Place all ingredients in the food processor and pulse until
very smooth. Store in glass bowl or jar, tightly covered, and refrigerate.

Makes Three fourths cup

Busted by Christopher E. Eaves cea260@airmail.net

Recipe by: mikeb@radonc.ucdmc.ucdavis.edu

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 15, 1998