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. http://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