Honey Mustard

Honey Mustard

1/4 c Dijon mustard

1 T stoneground mustard

2 T honey

1 1/2 tsp sugar

1/4 tsp cornstarch

1 tsp EVOO

1 tsp apple cider vinegar

4 chunks pineapple

1 T fresh pineapple juice

2 cloves garlic

1 jalapeno, with some seeds

1/4 of one green onion (from bottom)

4 mini snacking sweet peppers

1 tsp minced onion

1/4 tsp red pepper flakes

1/2 tsp paprika

1/4 tsp fresh ground pepper

Splash Worcestershire sauce

• Place all ingredients in food processor, blend until vegetables and pineapple are uniformly blended throughout the mustard, with no visible signs of them (will see a little of the peppers if you use red and you’ll see the mustard seeds).

• Scrape into a mason jar; seal.

• Refrigerate overnight. So make sure you make this the day before you need it. It needs time for the flavors to blend together.