Finely dice two medium jalapenos and mince one clove of garlic. Gather all ingredients.

Heat two tablespoons of olive oil in a small saucepan over medium heat. Sauté jalapenos for 5-7 minutes until softened. Add minced garlic and cook for 1 more minute.

Reduce heat to low. Stir in Dijon mustard, yellow mustard, honey, apple cider vinegar, salt, and black pepper. Whisk until smooth.

Let the sauce simmer on low for 5-8 minutes, stirring occasionally to meld flavors.

Remove from heat and cool slightly. If a thinner consistency is desired, whisk in water gradually.

Transfer to an airtight container and refrigerate. Best if allowed to sit for a couple of hours or overnight.