Jalapeno Mustard

Ingredients

• 16-20 jalapenos

• 1 1/2 cup white vinegar

• 1 1/2 cup water

• 1/4 cup  salt

• 4 cup sugar

• 1 cup flour

• 1 Tbsp ground turmeric

• 1 Tbsp ground dry mustard

• 16 oz yellow mustard

• 10 half-pint jars with lids and bands

Directions​

Halve jalapenos lengthwise; reserve and remove seeds. Finely chop peppers to yield 4 cups.

combine jalapenos, vinegar, water and salt in a large saucepan. Simmer over medium heat about 8 minutes. Add 1-3 tablespoons of the reserved seed to the jalapeno mixture, according to taste.

Combine sugar, flour, turmeric, and dry mustard in a medium bowl and mix well. Stir in yellow mustard.

Add the mustard mixture to the jalapeno mixture and mix well. Simmer about 5 minutes, stirring frequently, until thickened.

Spoon into 10 hot, sterilized half-pint jars, leaving 1/2 inch of headspace. Seal with two piece lids. Process in hot water bath for 10-15 minutes.

Set jars in a draft-free place and allow to set for 24 hours. Jars or mustard will last 1 year if unopened.​

Salmon

Place Salmon on a parchment lined baking sheet.  Spread Jalapeno mustard all over the top of the Salmon.  Bake at 350 for 25 minutes, or until flacky.

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