|Mustard Trio, great for gifts.|
Tomato Garlic and Beer Mustard
1 12oz bottle light beer, like a India Pale Ale
12 T whole mustard seeds, I used equal amount of light and dark mustard seeds
Pour beer over mustard seed,cover and just let them party overnight. (save any beer left in the bottle)
The next day,
Place seeds and remaining beer into food processor, then add:
1/2 c dried oil packed tomatoes, drain well
2 T sugar
1/4 t dried garlic powder
1 t salt
2 T dry mustard powder
3 T water
Process until mostly smooth. Add the water, and continue to process until the desired consistency is achieved, keep in mind this is a course style mustard. There will be whole seeds long after the dried tomatoes have disappeared in the processing.
Return to jar and let "mingle" a day or two on the counter. Refrigerate for aging.
When desired consistency is achieved, add:
Three jars of mustard, too "hot" to taste. These will sit out at room temperature for at least 24 hours to temper the heat.
Then they will be refrigerated for 14 days before any final adjustments will be made regarding flavor and consistency.
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