Another mustard recipe! This one requires much less soaking and waiting, which is really nice, plus it gets a different kind of spiciness from the peppers. Since you're not crushing the mustard seeds you really don't have to worry as much about the mustard gas, but I'd still turn on the kitchen vent fan just in case.
Recipe:
1/2 cup mustard powder
2 Tbl flour
1/4 cup water
1/4 cup mustard seeds
1/2 cup cider vinegar
1/2 cup honey
1/2 tsp salt
1 1/2 Tbl jalapeno, minced
Directions:
Stir together mustard and flour in saucepan until blended. Whisk in water and let it sit for 10 minutes.
Stir in the mustard seeds, vinegar, honey, and salt. Simmer the mixture over medium heat and whisk constantly. Cook for 2
minutes and then remove from heat - the longer you cook it the thicker it gets, watch it carefully because no one wants a gloppy mustard. Stir in jalapeno. Transfer to glass containers and store in the fridge. It can keep for two months this way, but seriously, it will be gone long before that time.
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