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         Southwest Chili Mustard

1/2 c Brown mustard seed     
1/4 c Mustard seed
3/4 c Red wine vinegar     
3/4 c Beer
2 ts Red pepper flakes      
3 Cloves garlic chopped
1 tb Cumin powder      
1 ts Tabasco sauce

In non-aluminum pot or jar combine mustard vinegar beer pepper and garlic. Cover and soak for 36 to 48 hours; adding additional vinegar and beer in equal proportions in order to maintain enough liquid to cover seeds. Puree mixture with cumin and Tabasco in food processor. Process until mixture becomes creamy and flecked with seed about 3-4 minutes. Add additional vinegar as neccesary to create a creamy mustard. (The mustard will thicken upon standing) Makes about 3 cups.