Spicy Mustard Sauce

My friend Chris brought me over Michael Symon's Shasha sauce a couple of years ago and I went through an entire king-sized jar in a week.  This sauce has the perfect amount of spice, sweet and tart and can dress up just about ANYTHING you put it on.  I used it to dip chips, dress burgers.... the whole week I had it, I only made foods that I felt I could eat the Shasha sauce on.  I was completely and utterly addicted to it.

When we decided to serve hot dogs for the 4th {along with 30 pounds of smoked pork butt}, I wanted to have something to dress them up a little bit and so I set off to make my favorite condiment of all time.

I ended up changing the sauce a {tiny} bit because I couldn't get my hands on fresh banana peppers.  I used jarred banana peppers and added some hot jalepeno peppers to the mix to give it a little extra heat.  It's phenomenal.  I can't keep my spoon out of the jar.  Make this for your 4th of July BBQ.... folks will go nuts.


3 12oz jars of banana peppers {I used mild, but if you can find hot, then skip the jalepenos}
1/2 cup hot jalepeno slices, drained
1 teaspoon crushed red pepper
5 cloves garlic
1 cup yellow mustard
1 cup white wine vinegar
3/4 cup sugar
1/3 cup all-purpose flour
1/2 cup water


Put banana and jalepeno peppers, crushed red pepper, garlic, mustard and vinegar into a blender or food processor and puree.

Pour puree into a nonreactive saucepan, add sugar and bring mixture to a boil over high heat. Lower heat and simmer, uncovered, 30 minutes.

Mix flour and water to form smooth paste.

Whisk into simmering puree and return mixture to simmer. Cook for 20-30 minutes, stirring regularly, until sauce is very thick.

Cool sauce, pour into nonreactive container and refrigerate.  Sauce should keep in the refrigerator for a week or two.

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