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JALAPENO 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 jalapeno pepper 2 to 4 tbsp. chopped sun dried tomatoes, packed in oil (optional)
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 jalapeno and tomatoes, if using. Scrape into sterilized decorative glass jars.
Refrigerate for up to 2 months. Source: Family Circle magazine, November 1994
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