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Texas Jalapeno Mustard (McCallen Mustard)


1/3 c Coleman's dry mustard
1/3 c cider vinegar
2 tsp. yellow mustard seeds
2 eggs
1/2 c beer or water
2 tbs. pickled jalapenos minced
2 tbs. jalapeno pickling liquid
1 1/2 tbs. molasses
1 tbs. onion minced
1/2 tsp salt

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

Transfer the mustard mixture to a small, heavy saucepan. Add the remaining ingredients and warm over medium-low heat. Cook the mixture slowly, stirring frequently, until thick, about 30 minutes. Cool to room temperature. Transfer the mustard to a small jar and refrigerate for later use.

The mustard keeps for up to 2 weeks and is great on sausage, sandwiches, or mixed into salad dressings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.