Jams & Jellies
and
This & That
Jalapeno-Cilantro mustard
1 bunch cilantro,
blanched and stems removed
1-teaspoon Coleman's dry mustard
mixed with 1-tsp. cold water
3/4 cup Dijon mustard
1 fresh jalapeno,
stemmed, seeded and chopped
2 cloves garlic
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 about 3/4 cup.
