1/2 cup olive oil
2 cloves garlic, minced
1 tablespoon dried sage
2 (4 ounce) cans diced green chile peppers
1/8 cup white wine
1 teaspoon white sugar
1/8 cup honey
2 tablespoons distilled white vinegar
1 teaspoon prepared yellow mustard
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried rosemary
1 teaspoon basil
1 teaspoon dried sage
1 teaspoon dried thyme
salt and pepper to taste
In a medium bowl, mix olive oil, garlic, sage, chile peppers, white wine, sugar, honey, vinegar, yellow mustard, oregano, rosemary, rosemary, basil, salt, pepper. Chill in the refrigerator at least two hours before serving.