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