Ingredients

• 6 Tablespoons mustard seeds
• ½ cup mustard powder
• 1 teaspoon sugar
• 2 teaspoons salt
• ½ teaspoon ground chipotle powder
• ½ cup beer or water
• 1 whole jalapeño, seeded and minced
• 3 Tablespoons apple cider vinegar
• ½ teaspoon minced garlic

Directions

1. Grind whole mustard seeds for a few seconds using a spice or coffee grinder, or by hand with a mortar and pestle. 

2. Pour semi-ground mustard seeds, mustard powder, salt, chipotle powder, and sugar into a bowl. 

3. Add beer or water and stir well. Once everything is incorporated allow the mixture to sit while you prepare the fresh garlic and pepper.

4. Halve jalapeño and scrape out white membrane and seeds. 

5. Crush two large cloves of garlic with the side of a knife. 

6. Mince jalapeño and garlic to very fine pieces and incorporate into the mustard mixture. 

7. Add vinegar and transfer the mixture into a lidded jar. 

8. Store the jar in the refrigerator at least 12 hours to allow the flavors to blend and mixture to thicken. Good for 3-6 weeks refrigerated.