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Jalapeno Honey Mustard With Sun Dried Tomatoes

Yield: 3 Servings

Ingredients and directions for this recipe

1 c Dry mustard
1/4 c All purpose flour
1/2 c Water
1/2 c Mustard seeds
1 c Cider vinegar
1 c Honey
2 ts Salt
2 Tbsp.; seeded and chopped
-jalapeno pepper (up To 4)
2 tb Chopped sun dried tomaotes;
-packed in oil (optional)
-(up To 4)

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.

See also:
Previous recipe Jalapeno Honey Mustard Pork Kebabs
Next recipe Jalapeno Hushpuppies

Or try one of these recipes:
Dabo Kolo (crunchy Spice Bites)
Pecan Sticky Buns