I always keep buffalo sauce on hand but I didn't feel like that yesterday. I wanted something zingy and light.
After a little digging on Pinterest, I discovered several recipes for jalapeño mustard dipping sauce, but they all included jalapeño jelly, which I did not have on hand (and I'd never heard of it until now).
I decided to make my own dipping sauce out of what we had around based on the research I'd done. I had a pretty good idea of what ingredients would work together, and while Hubs was skeptical I decided to go for it and create my own jalapeño mustard dipping sauce for our chicken skewers.
The sauce was zingy and delicious! Little kick of heat without burning. Here's the recipe (measurements are approximate - adjust to your tastes!)
Jalapeño Mustard Dipping Sauce
2.5 T pickled jalapeños
1 T whole grain mustard
3/4 C mayonaise
juice from 1/2 lemon
Pulse jalapeños in a food processor until minced or finely mince by hand (I hate getting peppers in my eye - happens every time I chop them - so I opted to process mine). Add mustard, mayo and lemon juice and pulse (or stir) until combined.
|(I ended up doubling the jalapeños you see here to end with about 2.5 T)|
And just because I was practicing my photography a little last night...I had to take a few random shots around our kitchen, like the compost bowl and our lovely little sprouts:
|Compost bowl! Exciting, I know. Lemons, tea, palms and eggshells. Mmm.|
|Pretty sure this is cilantro & thyme|
|34 Weeks Pregnant|
Wishing everyone a beautiful Thursday!!