ShaSha Sauce

Michael Symon

Recipe courtesy Michael Symon for Food Network Magazine

Rated 5 stars out of 5
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  • Read 3 Reviews
Total Time:
1 hr 5 min
Prep
15 min
Cook
50 min
Yield:
3 cups
Level:
Easy
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Ingredients

Directions

In a food processor, puree the peppers, garlic, mustard and vinegar.

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

In a small bowl or juice glass, mix the flour and 1/2 cup water to make a smooth paste. Whisk it into the pepper mixture and 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). The sauce can be refrigerated for up to 1 month.

Photograph by Andrew Mccaul

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Newest Ratings and Reviews

Read all 3 reviews

  • on January 10, 2012

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    Just tried this sauce at B Spot in Westlake yesterday - really great!!! Can't wait to try the recipe for my husband.

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  • on July 26, 2011

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    We got hooked on this sauce at Michael Symon's B Spot. It is the best! We put it on everything. Thanks for sharing your recipe with us Michael Symon!

    people found this review Helpful.
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  • on January 17, 2011

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    An interesting relief from typical dressings. Add sha sha sauce to sandwich and watch it perk up your ham and cheese. Next batch will be with fresh peppers, the jarred peppers were in vinegar and this may be why there is too heavy a vinegar flavor.

    people found this review Helpful.
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