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medium yellow onion,
red wine vinegar
brown mustard seeds
hot chili flakes
In a large saucepan, mix all the ingredients contained in the recipe and cook covered over a low heat for 25 minutes.
Remove the lid and increase the heat to medium-high. Continue cooking for another 30 minutes stirring regularly until the mixture thickens.
Using a hand blender, mix into a rough purée.
Keep refrigerated for 1 to 2 weeks, or see the Bernardin website for safe canning instructions.
Carbs: 5 g
Sugar: 4 g
Sodium: 15 mg