Print
ShareThis
Red Pepper and Papaya Salsa
Learn how to make mouth-watering salsa at home instead of relying on the jars on aisle 11 at your local grocery store.
Yield: Makes about 1 cup
Ingredients:
1/4
cup water
1/4
cup whole yellow mustard seeds
1/4
cup honey
3
tablespoons cider vinegar
2
tablespoons ground mustard
1
teaspoon salt
1/8
teaspoon ground cloves
Preparation:
1.
Place water in small saucepan. Bring to a boil over high heat. Add mustard seeds. Cover saucepan; remove from heat. Let stand 1 hour or until liquid is absorbed.
2.
Combine mustard seeds, honey, vinegar, ground mustard, salt and cloves in food processor; process using on/off pulsing action until mixture is thickened and seeds are coarsely chopped, scraping down side of work bowl once. Refrigerate at least 1 day before serving. Store in airtight container in refrigerator up to 3 weeks.
