Banana Pepper Honey Mustard

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Servings: Makes about 2 cups

Even those who are not fond of mustard may find this one intriguing! Quick and easy to make using pickled peppers, keep this condiment on hand for sausages, hot dogs, sandwiches and grilled meats. Or use it to make honey mustard salad dressing.

Ingredients

1 jar (12-ounce) sweet heat banana peppers (we used Mt. Olive)

1 bottle (10-ounce) stone ground mustard

1 bottle (8-ounce) yellow mustard

1 tablespoon mustard seeds

3–4 tablespoons honey

Directions

Drain peppers. Save juice for dressings or for quick pickled cucumbers.
Put mustards, seeds and honey in food processor and pulse to combine. Add drained peppers and pulse 2–3 short times to roughly chop peppers. You don’t want to purée them, so be careful not to overprocess.
Store in a tightly covered jar in refrigerator for up to 2 months.
To make salad dressing, combine equal parts of mustard with olive oil and cider vinegar. Add a bit of garlic, salt and pepper. Whisk to combine.