Makes 2 cups

INGREDIENTS:

½ yellow mustard 

2 garlic cloves, roasted

1 habanero, seeded/roasted

3 tbsp Guelaguetza Black Mole Starter

½ cup water

½ cup grapeseed oil 

½ tsp sea salt

4 tbsp yellow mustard seed

½ cup distilled vinegar

1 tsp cane sugar

DIRECTIONS:

1. Set a small cast iron or comal on low heat and roast the garlic and habanero until tender. Once cooked, remove the seeds and stem from the habanero.
2. Add the yellow mustard, mole paste, water, salt, and roasted garlic and habanero to a blender. Blend the ingredients together while slowly adding the oil. Add a touch of water if the mixture becomes too thick.
3. In a small pot, add the vinegar,sugar, and mustard seeds and cook on medium heat. Bring the mixture to a boil. Once at a boil, reduce to low heat and continue cooking until all the liquid has evaporated.
4. Add the cooked mustard seeds to the blended mustard mixture and mix. Store in the refrigerator until serving.