| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
English |
|
1 |
servings |
INGREDIENTS
| 4 |
tb |
Cracked brown mustard seed |
| 2 |
tb |
Mustard flour |
| 1 |
ts |
Salt |
| 3 |
sm |
Dried red peppers of any variety; (or 1 tablespoon dried cayenne pepper) |
| 1/4 |
c |
Cold water |
| 1/4 |
c |
Cold beer |
INSTRUCTIONS
Straight out of Chile Pepper Magazine, and I haven't tried any of them.
Yield: 1/2 cup
#1 In a glass or pottery bowl, blend the mustard seed, mustard flour and
water. Let stand for twenty minutes.
#2 Add the remaining ingredients, then store in the refrigerator, covered,
for 48 hours. The mustard will seem watery at first but will "setup." Do
not jar the mustard for at least 2 days, to let the consistency stabilize.
Stir well.
Posted to CHILE-HEADS DIGEST by saundrah@mindspring.com on Aug 11, 1999,
converted by MM_Buster v2.0l.
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