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