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Recipe of the Week – Jalapeno Honey Mustard
I really like gourmet mustards, and a few years ago I found some recipes and decided to try making my own. It was surprisingly simple. I make several varieties, but this one is my favorite.
Jalapeno Honey Mustard
1 cup dry mustard
¼ cup all-purpose flour
½ cup water
½ cup mustard seeds
1 cup cider vinegar
1 cup honey
2 tsp. salt
2 to 4 Tbsp. seeded and chopped jalapeno pepper
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. Scrape into sterilized decorative glass jars. Keep refrigerated. Use within 2 months.
Makes 3 1/3 cups.
Note: Always wear gloves when working with fresh jalapeno peppers.
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