In a medium large saucepan place the butter and heat it on medium until it has melted. Add the garlic, onions, scallions, jalapeno Chile pepper, basil, and tomatoes. Cover the pan with a lid and cook the ingredients for 5 minutes.
Add the country Dijon mustard and stir it in. Cook the ingredients for 3 minutes.
Add the chicken stock and bring the mixture to a boil. Reduce the heat to low and simmer the ingredients for 1 to 1-1/2 hours until a thick but pourable sauce consistency is achieved. Makes 2 cups.
Stromquist and Stromquist (1990), Southern California Beach Recipe. Sante Fe, NM: Tierra Pubs. Posted to MC-Recipe Digest V1 #210
Date: Wed, 21 Aug 1996 16:34:13 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu> NOTES : "This is a great recipe for salsa! The country Dijon mustard gives it a unique taste. Can be served with chips." (Salsa ala 1990, it's cooked.)
