Jalapeno Mustard
| Vinegar, 100 grain | 33.09% | |
| Water | 33.09% | |
| Yellow Mustard Flour #106 | 26.64% | |
| Sugar | 0.93% | |
| Salt | 3.57% | |
| Turmeric | 1.06% | |
| Pepper | 0.05% | |
| Allspice | 0.01% | |
| Cloves | 0.07% | |
| Fresh Jalapeno, finely chopped | 0.99% | |
| Fresh Garlic, finely chopped | 0.50% | |
| Mix dry mustard with water at room temperature and allow to "soak" for 10 minutes (heat and flavour development). Add remaining ingredients blending well. Evaluate taste, flavour and aroma after 2 weeks of "aging". | ||