Fiery mustard
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Yellow mustard seeds soaked a day in white wine vinegar, then blended with chili flakes, paprika, garlic and salt.
Ingredients
- 150 g mustard seeds yellow
- 120 ml white wine vinegar
- 2 tsp chilli flakes
- 2 tsp paprika
- 3 cloves garlic crushed
- 1 tsp sea salt
Equipment
- mixing bowl
- food processor
- mason jars
Directions
- Sterilise your jar.
- In a non-metallic bowl, cover the mustard seeds with the vinegar and leave at room temperature for 24 hours.
- Put all the ingredients in a food processor and blend.
- Pack into the sterilised jar.
- Wait 2 weeks before using so the flavours can develop.
Notes
Keeps up to 1 year in a cool place; once opened, refrigerate and use within about 1 month (or a few weeks). Safety: this contains fresh garlic and is not a tested shelf-stable recipe; keeping it refrigerated is the safer choice.