Symon's Shasha Sauce

My family's new condiment of choice, this mix of pickled banana peppers and mustard comes from Iron Chef Michael Symon. We first tried it at his B Spot-- Burger, Brats, Bologna, and Bourbon--restaurants, I was thrilled to find the recipe online. It's a perfect hit of spicy, sweet, and sour that complements so many foods; burgers, bologna, hot dogs, sausage, grilled cheese, turkey, ham, pork chops, BLTs, etc. etc. You can also see my other Instructable for perhaps our favorite use of Shasha sauce--deviled eggs. https://www.instructables.com/id/Shasha-Deviled-Eggs-in-pretty-colors/

Keeps in the refrigerator up to 1 month. Makes about 3 cups.

Original recipe found here: http://www.foodnetwork.com/recipes/michael-symon/shasha-sauce-recipe/index.html

You'll need:

12 hot banana peppers from a jar, tops removed, chopped (I use an entire 16 oz. jar and use about 1 Tbsp. of the brine as well.)
 4 cloves garlic
1 cup yellow mustard
1 cup white wine vinegar
1/2 cup sugar
2 Tbsp. all-purpose flour

In a food processor, puree the peppers, some pepper brine (optional-I use 1 Tbsp.), garlic, mustard, and vinegar. Since I have a Vitamix, I end up with a very smooth puree, if using a food processor, getting rid of the seeds of the peppers will make a smoother sauce, keeping them will make a more chunky sauce. 

In a small bowl, mix the flour and 1/2 cup water to make a smooth paste. 

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.

Re-whisk the flour paste and add it to the pepper mixture, stirring to combine. 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). 

This sauce now has a permanent home in our refrigerator and we enjoy coming up with new ways to use it, I'd love to hear yours!

Enjoy!