Hi Lesli Jo, Oh my, that’s a good one! I love this mustard on bratwurst. I’ll try and get the recipe and picture up on the website soon, but in the meantime, here’s the text:  Spicy Jalapeno Mustard This mustard was a great way  for Grandma to use the bounty of jalapenos from her vegetable garden. Preparation time: 39 minutes Cooking time: 10 minutes Makes 10 (1/2-pint) jars 16 to 20 jalapenos 1/2 cups white vinegar 1 1/2 cups water 1/4 cup salt 4 cups sugar 1 cup all-purpose flour 1 tablespoon ground turmeric 1 tablespoon dry mustard 1 (16-ounce) jar yellow mustard 1. Cut the jalapenos lengthwise into halves. Remove and reserve seeds. Chop jalapenos finely to yield about 4 cups. 2. Combine jalapenos, vinegar, water and salt in a large saucepan. Simmer over medium heat until jalapenos are tender, about 8 minutes. 3. Add the reserved jalapeno seeds to the jalapeno mixture according to taste, using 1 tablespoon for mild flavor, 2 for medium and 3 or more for hot. 4. Combine sugar, flour, turmeric and dry mustard in a medium bowl and mix well. Stir in yellow mustard. 5. Add the mustard mixture to the jalapeno mixture and mix well. Simmer, stirring frequently, until thickened, about 5 minutes. 6. Spoon into 10 hot sterilized 1/2-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 5 minutes. Grandma’s Secret Tip After she started making this mustard, Grandma found plenty of uses for it. She served it with broiled or steamed bratwurst or other sausages, she used it to baste chicken pieces before baking or broiling them, and she brushed it on pork chops before broiling them. It was also the secret ingredient in her spicy honey mustard salad dressing.