Emerald Mustard

I am a condiment gal. I dip. I dollop. I drizzle. I slather them on. In fact, I sometimes organize my entire meal around the condiment, especially if it is as special as this one. We've been eating this on burgers, in salad dressings and with grilled cheese sandwiches.  I served it at my Christmas Open House with a baked ham and everyone loved it. (Well, those who were brave enough to eat something this color!)

Jalapenos. Cilantro. Ginger. Garlic. Dijon. Agave. Try this. You will love it. Look at that color. 

From Vegetarian Times magazine.  Find the recipe here. (I cut way back on the garlic and added more agave syrup.)