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 jalapeño and tomatoes. Scrape into sterilized decorative glass jars. Refrigerate for up to 2 months.
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