Michael Symon's Shasha Sauce

By Bettybug

This tangy sauce will spice up any old sandwich. Give it a try.

Ingredients

• 12 Hot Banana Peppers from a jar with tops removed and chopped
• 4 cloves Garlic
• 1 cup Yellow Mustard
• 1 cup White Wine Vinegar
• 1/2 cup Sugar
• 2 tablespoon Sugar
• 2 tablespoon All-Purpose Flour

Details

Servings 3
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

1-In a food processor, puree the peppers, garlic, mustard and vinegar. Pour the puree into a nonreactive saucepan, then add the sugar and bring it to a boil over high heat. Lower the heat and simmer the mixture for 30 minutes.
2-Pour the puree into a nonreactive saucepan, then add the sugar and bring it to a boil over high heat. Lower the heat and simmer the mixture for 30 minutes.
3-In a small bowl or juice glass, mix the flour and 1/2 cup water to make a smooth paste. Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick. Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar). The sauce can be refrigerated for up to 1 month.