Mustard, Southwest Chile

This International sauce features Mustard seed, Red wine vinegar, Beer, Red pepper flakes, Garlic chopped. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 4

Calories: 104.1

Dietary: Gluten-free, Vegetarian

Description

This International sauce features Mustard seed, Red wine vinegar, Beer, Red pepper flakes, Garlic chopped. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

1/4 cups Mustard seed
3/4 cups Red wine vinegar
3/4 cups Beer
2 teaspoons Red pepper flakes
3 cloves Garlic chopped
1 tablespoons Cumin powder
1 teaspoons Tabasco sauce

Directions

1
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 necessary to create a creamy mustard
2
Brown mustard seed

Nutrition Facts

Servings 4

Amount Per Serving
Calories 104.1kcal

% Daily Value *
Total Fat 3.7g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 381.3mg16%
Total Carbohydrate 12.1g5%
Dietary Fiber 2.3g10%
Sugars 1.5g
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beer, blending, chile, chopped, cumin, flakes, garlic, international, mustard, pepper, powder, red, sauce, seed, southwest, tabasco, title, vegan, vinegar, wine

Read it online: https://www.chefs-mate.com/recipe/mustard-southwest-chile/