ShaSha Sauce

1. 1

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

2. 2

   Pour the puree into a nonreactive saucepan, then add the sugar and bring it to a boil over high heat.

3. 3

   Lower the heat and simmer the mixture for 30 minutes.

4. 4

   In a small bowl or juice glass, mix the flour and 1/2 cup water to make a smooth paste.

5. 5

   Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick.

6. 6

   Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar).

7. 7

   The sauce can be refrigerated for up to 1 month.

8. 8

   Photograph by Andrew Mccaul

* Per serving · 4 servings · Values may vary.

No additional tips available.