Jalapeno honey mustard with sun dried tomatoes

3 servings

Ingredients

Quantity Ingredient
Makes 3-1/2 cups
1 cup Dry mustard
¼ cup All purpose flour
½ cup Water
½ cup Mustard seeds
1 cup Cider vinegar
1 cup Honey
2 teaspoons Salt
2 eaches To 4 Tbsp., seeded and chopped jalapeno pepper
2 eaches To 4 Tbsp. chopped sun dried tomaotes, packed in oil (optional)

Directions

Stir together mustard and flour in saucepan until blended. Whisk in water; let stand 10 minutes. Stir in mustard seeds, vinegar, honey and salt. Bring to simmering over medium heat, whisking constantly; cook 2 minutes. Remove from heat. Stir in jalepeno and tomatoes, if using. Scrape into sterilized decorative glass jars. Refrigerate for up to 2 months. From: Family Circle 11/1/94 Shared By: Pat Stockett Submitted By PAT STOCKETT On 10-13-94

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