MOROCCAN MUSTARD
Yield: 1 1/4 cups.
8 ounces prepared yellow mustard
1 tablespoon ground cumin
2 cloves garlic, minced
1 tablespoon lemon juice
2 teaspoons cayenne pepper
2 teaspoons ground cinnamon
In a small bowl, combine all ingredients, mixing well until smooth.
Cover and let stand for 30 minutes for flavors to combine.
Serve as a condiment for hot dogs, grilled chicken or vegetables.
Note: Mustard may be covered and refrigerated for up to two weeks.
Recipe courtesy of National Pork Board.
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