Jalapeno Mustard
by Jerry Ghirardo (New Port Richey, FL)

1/2	Cup Yellow Mustard
2	Teaspoons Sweet Jalapeno Peppers - Peppers only, no juice
1/2	Teaspoon Juice From Sweet Jalapeno Peppers
Finely chop peppers. Add pepper and juice to mustard. Mix well. Cover and refrigerate. This is best if made a few days ahead of time for the flavors to meld.

Chile Chile Bang Bang® is a Trademark of Rendita Enterprises, Inc.
All Images and Content Copyright © 2000, Rendita Enterprises, Inc., All Rights Reserved.