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
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
Step 2: Prep Ingredients
In a small bowl, mix the flour and 1/2 cup water to make a smooth paste.
Step 3: Cook Sauce and Enjoy
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!