Michael Symon's Shasha Sauce

By Unblond1

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 All-Purpose Flour

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

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

instructions In a food processor, puree the peppers, garlic, mustard and vinegar.

step 2

ingredients 1/2 cup Sugar

instructions 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.

step 3

ingredients 2 tablespoon All-Purpose Flour

instructions 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.

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