Tbsp.; seeded and chopped jalapeno pepper (up To 4)
2 Esslöffel
Chopped sun dried tomaotes; packed in oil (optional) (up To 4)
die Zubereitung:
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.
