Sun Dried Tomato Mustard Recipes

JALAPENO HONEY MUSTARD WITH SUN DRIED TOMATOES

Steps:

• In a saucepan stir together dry mustard and flour. Whisk in water. Let stand for 10 minutes. Stir in mustard seeds, vinegar, honey, and salt. Turn heat on to medium and bring this mixture to a simmer. Whisk constantly. Cook for 2 minutes after simmering is noticable. Remove from heat.
• Stir in jalapeno and tomatoes. Mix well. Total amount of mustard is about 3 1/2 cups so have 3-4 pint jars ready. Pour into sterile jars. Store in refrigerator. Use within 8-10 weeks. NOTE: Nice for gifting but be sure to label it and indicate when it should be used and how to store it. I also give this recipe and the one to make the chicken dish in the link below. This is only for friends who like HOT STUFF, though. :)

25 WAYS TO COOK WITH SUN-DRIED TOMATOES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a sun-dried tomato dish in 30 minutes or less!

SUN-DRIED TOMATO MUSTARD

Steps:

• cover mustard seeds with warm water and then refrigerate overnight.
• next day:.
• drain and rinse seeds.
• put rinsed mustard seeds, sun-dried tomatoes, vinegar, dry mustard, oil salt and sugar in food processor. Process until smooth and thickened (or whatever texture you'd liek your mustard).
• at this point you could put the mixture in an airtight container in the fridge.
• OR.
• heat in a saucepan (add a little water to compensate for the evaporation that wil happen during heating) when warm place in clean canning jards and process in a waterbath for 10 minutes.

SUN-DRIED TOMATOES I

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
• Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.

SUNDRIED TOMATO MUSTARD

Steps:

• Cover mustard seeds with warm water and refrigerate over night.
• Drain and rinse seeds. Place mustard seeds, tomatoes, vinegar, dry mustard, oil, salt and sugar in food processor.
• Process until almost smooth and thickened. Store in a tightly sealed container in the refrigerator for up to a month or freeze.

SUN-DRIED TOMATO REMOULADE

Steps:

• mince all vegetables in food processor or by hand, place into a large bowl and mix in other ingredients with a thin wire whip til well mixed (you can use whole ground or brown mustard as a sub for the creole).