Description
You don’t have to rely on plain old mustard to dip into.
Ingredients
Scale
- 1 cup Dijon mustard
- Dash of olive oil
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup pickled jalapeño peppers, chopped fine
- 1 tsp cumin seeds
Instructions
- In a bowl, mix all ingredients together until well combined.
- Taste. Add more chopped jalapeño peppers if desired.
- Cover and let sit for 1 hour before eating.
- If there is any left over, cover tightly and store in fridge for up to 1 week.