Categories: pickles-relish

Ingredients

• 1 Tbsp. mustard seed
• 1 fresh jalapeno chili, stemmed and seeded
• 2 Tbsp. red wine vinegar
• 1 Tbsp. sugar
• 1 can (about 1 lb.) pickled beets, drained and finely chopped
• 1 to 2 tsp. prepared horseradish

Directions

1. In a small bowl, pour about 1/2 cup hot water over mustard seed; let stand at least 5 minutes.
2. In a blender, whirl chili, vinegar and sugar until smooth (or mince chili and mix with vinegar and sugar).
3. Drain liquid from mustard seed and add chili mixture, beets and horseradish to chili mixture, beets and horseradish to taste. Cover and chill for 1 hour or up to 2 days.

4. makes about 1 1/2 cups

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