Recipe - Jalapeno Honey Mustard With Sun Dried Tomatoes

1 cup Dry mustard
One fourth cup All purpose flour
One half cup Water
One half cup Mustard seeds
1 cup Cider vinegar
1 cup Honey
2 teaspoon Salt
2 Tbsp.; seeded and chopped
jalapeno pepper (up To 4)
2 tablespoon Chopped sun dried tomaotes;
packed in oil (optional)
(up To 4)

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: 101394
Posted to recipeludigest Volume 01 Number 350 by RecipeLu
recipelu@geocities.com on Dec 08, 1997