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

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
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!

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Bio: I have degenerative and chronic illnesses that rule most of my life. I love to spend time in the kitchen to relax and feed those ... More »
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