Yield: 3 Servings
1 cup Dry mustard
1/4 c All purpose flour
1/2 c Water
1/2 c Mustard seeds
1 cup Cider vinegar
1 cup Honey
2 teaspoons Salt
2 To 4 tablespoons seeded and chopped jalapeno pepper
2 To 4 tablespoons 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.