Scotch Brain is a beautiful chili and I had just 2 ripened and ready to be used.

Ingredients:

3 pots of Dijon Mustard 200 ml each (the original)

2 scotch brain chilies

2 ripe peaches cut in cubes

3 tbsp honey

2 tbsp water

1 tsp salt

In a small pot put all the ingredients except the mustard.

On a low-medium heat let the ingredients cook until soft, about 15 minutes.

Then add the content to a blender and mix until you get a nice creamy jam.

Let cool down and then add to a bowl together with the mustard and mix well.

Now you are ready to pot!

This mustard has a light spiciness, you may want to adapt the quantity of chilies to your taste.

Enjoy!