Start by carefully dicing your fresh jalapenos into small pieces, ensuring to remove the seeds and membranes if you prefer a milder sauce. Once chopped, set them aside on a cutting board.

In a small saucepan, heat 2 tablespoons of olive oil over medium heat. When the oil shimmers, add the diced jalapenos and sauté for about 5–7 minutes until softened and fragrant. Introduce 2 minced garlic cloves and sauté for an additional minute.

Once the garlic is aromatic, remove the saucepan from heat. In a mixing bowl, whisk together ¼ cup Dijon mustard, 2 tablespoons yellow mustard, ¼ cup honey, 2 tablespoons apple cider vinegar, and a pinch of salt and black pepper. Pour into the saucepan with the sautéed jalapenos and garlic, stirring until smooth.

Return the saucepan to low heat and let the mixture simmer for 5–8 minutes, stirring occasionally. If too thick, add a small amount of water to achieve desired texture.

Once thickened, remove from heat and allow to cool completely. Adjust seasoning as necessary. Transfer to an airtight container for storage or serve immediately.