loading
Picture of Symon's Shasha sauce
SS11 (800x600).jpg
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


Step 1: Gather ingredients

Picture of Gather ingredients
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
 
sdcauley1 year ago
Thanks for sharing this, bobcatsteph3. I had Michael Symon's Shasha sauce on his Yo! burger at B-Spot and I was hooked. I can't wait to make some of my own!