| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Fixed |
1 |
Servings |
INGREDIENTS
| 1 |
bn |
Cilantro; blanched and stems removed |
| 1 |
ts |
Coleman's dry mustard |
| 1 |
ts |
Cold water |
| 3/4 |
c |
Dijon mustard |
| 1 |
|
Jalapeno; stemmed, seeded |
| 2 |
|
Cloves garlic |
INSTRUCTIONS
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 3/4 cup
Busted by Christopher E. Eaves <cea260@airmail.net>
Recipe by: mikeb@radonc.ucdmc.ucdavis.edu
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 15, 1998
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