Re: [CH] hot mustard
Myron Menaker (myronm@bellsouth.net)
Wed, 07 Apr 1999 15:12:49 -0400
Here's a recipe for "Habanero Mustard" I found on the web:
2 tablespoons hot dry mustard powder
1/4 cup hot water
3 each habanero peppers, seeds and stems removed
1 each papaya, ripe peeled, seeded, and chopped
1 cup onion, diced
1/4 cup raisins
1/4 cup vinegar, malt
2 cloves garlic, minced
2 tablespoons sugar, brown
1 tablespoon rum
1/4 teaspoon turmeric, ground
1 teaspoon salt
In a cup, stir the dry mustard into the hot water until
dissolved. Let sit for 5 minutes. Combine the mustard
mixture and all the remaining ingredients in a saucepan.
Bring to a simmer over low heat and simmer, stirring
frequently, until all the fruits are soft and the mixture has
thickened, about 30 minutes. Remove from the heat and
let cool. Place in a blender or food processor and puree
until smooth. This mustard will keep for weeks in the
refrigerator.
Yield: 2 cups
EXTREMELY HOT
Stephanie Bridges wrote:
>
> I've been meaning to post this for a while now, but haven't had the
> round tuit necessary.
>
> My hubby came home with some hot mustard one day, which turned out to be
> waaaaay to hot for him (and nearly so for me -- I can only eat in small
> quantities.) It's called Mezzetta Habanero Mustard. The ingredient
> list is Dijon mustard, Habanero peppers, garlic puree, and salt. This
> stuff is HOT!!! I ended up taking a teaspoon of it and mixing into a
> small jar of honey mustard -- gave the honey mustard a nice subtle
> heat.
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Myron Menaker Daytona Beach FL USA
myronm@bellsouth.net |
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