Finely dice 2 fresh jalapenos and mince 2 cloves of garlic. Set aside.

In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced jalapenos and sauté for 5-7 minutes until softened. Stir in minced garlic, cooking an additional minute.

Remove from heat and whisk in 1/4 cup of Dijon mustard, 1/4 cup of yellow mustard, and 1/4 cup of honey. Incorporate 2 tablespoons of apple cider vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk until smooth.

Return to low heat and simmer for 5-8 minutes, stirring occasionally. Adjust thickness with water if necessary.

Remove from heat, let cool in an airtight container for up to two weeks.