jalapeno honey mustard with sun dried tomatoes
(1 rating)
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.
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(1 rating)
yield
3 1/2 cups
prep time
15 Min
cook time
10 Min
Ingredients For jalapeno honey mustard with sun dried tomatoes
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1 cdry mustard
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1/4 call purpose flour
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1/2 cwater
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1/2 cmustard seeds
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1 capple cider vinegar
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1 choney
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2 tspsalt
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2-4 Tbspseeded, finely chopped jalapeno peppers
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4 Tbspchopped sun dried tomatoes (the packed in oil type)
How To Make jalapeno honey mustard with sun dried tomatoes
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1In 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.
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2Stir 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. :)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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