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Jalapeno Honey Mustard with Sun Dried Tomatoes


Yield: 3 Servings

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 teaspoon Salt
2 To 4 tablespoon seeded and chopped jalapeno pepper
2 To 4 tablespoon 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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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