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Jalapeno Mustard



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 plus 2 tablespoons jalapeno pickling liquid

1 1/2 tablespoons molasses

1 tablespoon minced onion

1/2 teaspoon salt


In a small bowl, mix the dry mustard and vinegar until a smooth paste forms. Stir in mustard seeds; cover, then let the mixture sit at room temperature for several hours.

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. Cool to room temperature.

Transfer mustard to a small jar and refrigerate for later use. The mustard keeps for up to 2 weeks. Use it as you would any other mustard.


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