I also finely ground about 50% and just cracked the rest - I like coarse mustard.
It is still maturing in the fridge, it is thickening nicely and taste and texture are developing the way I like it (along the lines of Maillard coarse Dijon)
Might try a chilli mustard for xmas with our hone grown chillis.
All part of the fun mixing and matching the ingredients to get what you want.
I used to grow jalapeño chillies, it was great fun. My favourite part was when the chillies would start to ripen. They would start red at the very tip. Day by day the colour would creep further up the chilli, until the whole thing was bright red.
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