1 gallon of mustard 3 large onions 2 cups datil peppers 2 cups vinegar
Place chopped onion, datil peppers and 1 c vinegar into blender jar. Liquefy. Pour into a large dutch oven with the mustard, rinse jar with remaining vinegar and pour into mustard. Simmer for 15 minutes. Stirring constantly to make sure it does not burn. Pour into jars and seal.