Jalapeno Honey Mustard with Sun Dried Tomatoes
1 cup dry mustard
1/4 cup flour
1/2 cup water
1/2 cup mustard seeds
1 cup cider vinegar
1 cup honey
2 tsp. salt
2 to 4 Tbs. seeded and chopped jalapeno pepper
2 to 4 Tbs. 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
Miss Betty