40 oz. yellow mustard
18 oz. apricot preserves
32 oz. sliced hot jalapenos, drained
1/4 cup minced garlic
1/4 cup diced onions
1/4 cup chopped basil

Empty mustard into a bowl. In a food processor pulse all other ingredients until finely minced (not pureed). Add to mustard and mix. Cover and refrigerate for at least 6 hours.

Place mixture into sterilized jars and process for 20 minutes.

Serve with your favorite grilled smoked sausage, brats or whatever you like with diced fresh onions.

Yields 12 half pint jars.

Submitted by: Marty Miletich