Tangy Jalapeño Mustard
Serves 12 10 min prep 1 min cook
Sharp mustard with jalapeño, honey and vinegar, superb on boerewors rolls, burgers and cold meats.
Ingredients
- 125 ml Dijon mustard
- 60 ml mild yellow mustard
- 3 tbsp pickled jalapeños, finely chopped
- 2 tbsp honey
- 1 tbsp white wine vinegar
- 1 tbsp jalapeño pickling liquid
Method
- Combine both mustards in a bowl.
- Stir in the jalapeños, honey and vinegar.
- Add enough pickling liquid to reach the desired consistency.
- Refrigerate for at least 30 minutes before serving.