Southwestern Chile Mustard - cooking recipe

Ingredients

1/2 cup brown mustard, seed
1/4 cup mustard, seed
3/4 cup red wine vinegar
3/4 cup beer
2 teaspoons red pepper flakes
3 cloves garlic, chopped
1 tablespoon cumin powder
1 teaspoon Tabasco sauce

Preparation

In a non reactive pot or jar, combine mustard, vinegar, beer, pepper, and garlic. Cover and soak for 36 to 48 hours; adding additional vinegar and beer, in equal proportions, in order to maintain enough liquid to cover seeds.
Puree mixture with cumin and Tabasco sauce in a food processor.
Process until mixture becomes creamy and flecked with seed, about 3 to 4 minutes.
Add additional vinegar as necessary to create a creamy mustard.