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Southwest Chile Mustard

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

In non-aluminum 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 in food processor. Process until mixture becomes creamy and flecked with seed, about 3-4 minutes. Add additional vinegar as neccesary to create a creamy mustard. (The mustard

Yield: 1 servings

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