Spicy Mustard with Cumin

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Yield
2 cups.
January 1995
RECIPE BY Oxmoor House

Ingredients

  • 1 (2.5-ounce) jar brown mustard seeds
  • 1/4 cup yellow mustard seeds
  • 3/4 cup red wine vinegar
  • 1/2 cup light beer
  • 2 teaspoons dried crushed red pepper
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • 1 tablespoon plus 1 teaspoon light beer
  • 1 teaspoon hot sauce
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon salt

Nutritional Information

  • Calories 21
  • Caloriesfromfat 0.0%
  • Fat 1.1g
  • Satfat 0.1g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 1g
  • Carbohydrate 1.9g
  • Fiber 0.0g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sodium 39mg
  • Calcium 0.0mg

How to Make It

Step 1

Combine first 6 ingredients in a small bowl or glass jar, stirring well; cover and let stand 48 hours.

Step 2

Position knife blade in food processor bowl; add seed mixture, cumin, and remaining ingredients. Process 5 minutes or until smooth. Store in refrigerator. Serve with chicken, fish, breadsticks, or pretzels.

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