INGREDIENTS

2 tsp. Asian 5-Spice Powder  
8 oz. vol. Sweet and Hot Mustard  
1/2 tsp. Ground Anise  
2 tsp. Pink Peppercorns  
1 oz. vol. Rice Wine Vinegar  
1 oz. vol. Granulated Sugar  

DIRECTIONS

1.) Place all ingredients together in food processor.

2.) Blend until pink peppercorns are finely chopped.

3.) Place in a storage container.

4.) Label, Date and Refrigerate.