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