Jalapeno Mustard

Ingredients

• 1/3 cup Colman's dry mustard
• 1/3 cup cider vinegar
• 2 teaspoons yellow mustard seeds
• 2 eggs
• 1/2 cup beer or water
• 2 tablespoons minced pickled jalapenos + 2 tablespoons jalapeno pickling liquid
• 1 1/2 tablespoons molasses
• 1 tablespoon minced onion
• 1/2 teaspoon salt

Instructions

1. In a small bowl, mix the dry mustard and vinegar until a smooth paste forms.
2. Stir in mustard seeds; cover, then let the mixture sit at room temperature for several hours.
3. Transfer the mustard mixture to a small, heavy saucepan. Add remaining ingredients and warm over medium-low heat. Cook the mixture slowly, stirring frequently, until thick, about 30 minutes.
4. Cool to room temperature.
5. Transfer mustard to a small jar and refrigerate for later use.

Notes

The mustard keeps for up to 2 weeks. Use it as you would any other mustard.