Sherri'S Jalapeno Mustard - From Scratch - cooking recipe

Ingredients

2 teaspoons whole coriander seeds
1/4 cup yellow mustard seeds
1/4 cup black mustard seeds
1/4 cup mustard powder
3/4 cup cold water
1 onion, chopped
3 garlic cloves, chopped
3 jalapenos, seeded
1/4 cup dry white wine
1/4 cup cider vinegar

Preparation

Toast the coriander seeds in dry skillet or place seeds in flat dish and microwave on high for around 4 to 5 minutes.
Crush the coriander and mustard seeds in a blender or a mortar.
Mix the powdered mustard into water and blend w/ coriander and mustard seeds. Let this mixture stand for minimum 3 hours.
Mix remaining ingredients and pulverize the mixture in a blender until the mixture becomes smooth.
Stir this smooth puree into the mustard.
Bring this mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling.
Cover and refrigerate.