ShaSha Sauce (Michael Symon) |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 3 |
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Ingredients:
12 hot banana peppers from a jar, tops removed, chopped |
4 cloves garlic |
1 cup yellow mustard |
1 cup white wine vinegar |
1/2 cup sugar |
2 tablespoons all-purpose flour |
Directions:
1. In a food processor, puree the peppers, garlic, mustard and vinegar.
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.
4. Photograph by Andrew Mccaul
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