Jalapeno Honey Mustard With Sun Dried Tomatoes Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Dry mustard,
2 t: Salt,
1/4 cup: All purpose flour,
2: To 4 Tbsp., seeded and
1/2 cup: Water,
-chopped jalapeno pepper,
1/2 cup: Mustard seeds,
2: To 4 Tbsp. chopped sun dried,
1 cup: Cider vinegar,
-tomaotes, packed in oil
1 cup: Honey,
-, optional
Directions:
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 jalepeno and tomatoes, if using. Scrape into sterilized decorative
glass jars. Refrigerate for up to 2 months.
From: Family Circle 11/1/94 Shared By: Pat Stockett From: Pat Stockett
Date: 10-13-94
Source from luhu.jp
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 jalepeno and tomatoes, if using. Scrape into sterilized decorative
glass jars. Refrigerate for up to 2 months.
From: Family Circle 11/1/94 Shared By: Pat Stockett From: Pat Stockett
Date: 10-13-94
Source from luhu.jp