Jalepeno Honey Mustard with Sun-dried tomatoes
1 cup dry mustard
1/4 cup all-purpose flour
1/2 cup water
1/2 cup mustard seeds
1 cup cider vinegar
1 cup honey
2 tsp. salt
2 to 4 tbsp. seeded and chopped jalepeno pepper
2 to 4 tbsp. chopped sun-dried tomatoes, packed in oil. optional
Stir together mustard and flour in saucepan until blended. Whish in water, let stand 10 minutes.
Stir in mustard seeds, vinegar, honey and salt. Bring to simmering over medium heat, whisking contantly; cook 2 minutes. Remove from heat. Stir in jalepeno and tomatoes, if using. Scrape into sterilized jars. Refrigerate for up to 2 months.
This can be quite spicy so put in the amount of jalepenos you would like.
This is the one I am making this year. Yummy. I love all of these.
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