Red Chile Mustardcondiments, grilling recipes 2 cups Dijon mustard 3 tablespoons ancho chile powder 3 tablespoons lukewarm water Combine the mustard, Ancho chile powder, and 3 tablespoons of lukewarm water and mix well. May be prepared up to one week ahead and refrigerated. Bring to room temperature before serving. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3624 ) |
