Begin by finely dicing 2-3 jalapenos, removing the seeds and membranes for a milder flavor if desired. Mince 2 cloves of fresh garlic until fragrant.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat for about 1 minute until shimmering. Add the diced jalapenos and sauté for 5-7 minutes.

Remove the saucepan from heat and let it cool slightly for about a minute. Whisk in 1/4 cup of Dijon mustard, 1 tablespoon of yellow mustard, 1/4 cup of honey, 2 tablespoons of apple cider vinegar, and a pinch of salt and black pepper.

Return the pan to low heat and simmer the mixture for 5-8 minutes, stirring occasionally.

Once your sauce has simmered, remove it from heat and let it cool for about 10 minutes. Adjust seasoning if needed and store it in an airtight container.