Recipe - Mustard Southwest Chile

One half cup Brown mustard seed
One fourth cup Mustard seed
Three fourths cup Red wine vinegar
Three fourths cup Beer
2 teaspoon Red pepper flakes
3 Cloves garlic chopped
1 tablespoon Cumin powder
1 teaspoon Tabasco sauce

In nonaluminum 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 34 minutes. Add
additional vinegar as necessary to create a creamy mustard.

Posted to MMRecipes Digest V4 #203 by BobbieB1@aol.com on Aug 5, 1997