1/2 cup cider vinegar
1/2 cup minced onion
3 jalapeno peppers, minced
1 cup yellow mustard
1 cup deli mustard
1 cup dark corn syrup
1 ounce molasses
Salt and cayenne pepper to taste
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe Courtesy of Jack McDavid, Chef/Owner Jack's Firehouse, Philadelphia, PA
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