Spicy Rotisseur Mustard

Ingredients for 1 servings:

• 100 g mustard seeds, yellow
• 100 g mustard seeds, brown
• 1 chili pepper(s), dried, more or less if desired
• 1 tsp salt
• 1 tsp all-spice
• pepper
• 100 g cane sugar
• 100 ml apple wine or dry cider
• 300 ml vinegar (wine vinegar)
• 1 tbsp turmeric
• 1 tsp basil or oregano, shredded

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Crumble the dried chili pepper and mix well with both types of mustard seeds and the allspice berries. Grind the mixture as finely as possible in a blender, in batches if necessary. This can also be done in an electric coffee maker. To prevent the mixture from overheating during grinding, you can freeze the mustard seeds beforehand. Add all the remaining ingredients to the ground mustard in a bowl and mix thoroughly until a smooth paste forms. Leave uncovered overnight. The next day, mix thoroughly again and fill into sterilized, tightly sealable jars. If the mustard is too dry, carefully add a little more apple cider and wine vinegar in equal parts before filling. Depending on how hot you want the mustard to be, you can increase or decrease the number of chili peppers. The mustard should be stored in a cool, dark place.