You have some over-ripe and abundant tomatoes on your kitchen counter enthusiastically and quietly nodding for your attention. You are going to refer to the brine mixture in the Creole Mustard recipe below, strained first, applying it to your new cause with the addition of some diced jalapenos and probably a slight increase in the sugar quantity to off-set the acidity of the tomatoes. Simmer it all in your favorite steel plated copper pot, maybe add a bit of canned whole tomato that you squish up with your hands, for less than an hour. Taste & adjust: sweet, spicy, sour, acidic. Store and keep it as you would the mustard and serve it with some of your home-made Black-strap Molasses Bread.
