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Categories:Viewed: 41 - Published at: 3 years ago
Ingredients
- 1/4 cup mustard seeds
- 1/2 cup chopped sun-dried tomato
- 1/4 cup balsamic vinegar
- 2 tablespoons dry mustard
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
Method
- 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.
