JALAPENO HONEY MUSTARD WITH SUN DRIED TOMATOES
This is a recipe I clipped from a California newspaper back in 1993. Its very spicy and so good. If you like hot mustard I think you will like this one. You maight want to try the recipe with the smaller amount of jalapenos the first time. You can always add a chopped pepper later if you like it hotter. Also it is probably a good idea to warn friends to go slowly at first if you give this as a gift. It is surprisingly spicy.
Provided by Kathie Carr @kathiecc
Categories Other Sauces
Number Of Ingredients 9
Steps:
- In a saucepan stir together dry mustard and flour. Whisk in water. Let stand for 10 minutes. Stir in mustard seeds, vinegar, honey, and salt. Turn heat on to medium and bring this mixture to a simmer. Whisk constantly. Cook for 2 minutes after simmering is noticable. Remove from heat.
- Stir in jalapeno and tomatoes. Mix well. Total amount of mustard is about 3 1/2 cups so have 3-4 pint jars ready. Pour into sterile jars. Store in refrigerator. Use within 8-10 weeks. NOTE: Nice for gifting but be sure to label it and indicate when it should be used and how to store it. I also give this recipe and the one to make the chicken dish in the link below. This is only for friends who like HOT STUFF, though. :)
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