A slightly altered recipe for Michael Symon's legendary Shasha sauce that is made with a blend of jarred and fresh banana peppers for a fresher taste.
Puree the sauce ingredients
In a blender or food processor, puree the jarred peppers, fresh peppers, garlic, mustard and vinegar until the texture is smooth. Removing the ribs and seeds from the fresh peppers will lower the heat of the sauce and result in a slightly smoother texture. Optionally, you can also add 1 tablespoon of the jarred banana pepper brine to the blender as well.
Cook the sauce
In a large nonreactive saucepan over high heat, add the sugar to the pepper puree and bring to a boil. Reduce the heat and simmer for 30 minutes.
Finish the sauce
In a small bowl, whisk together the flour and the water to make a smooth paste. Whisk the paste into the pepper puree and simmer for an additional 20 minutes, stirring frequently until the sauce thickens to the desired consistency. Let the sauce cool, and transfer to nonreactive containers (Mason jars are ideal). Store the sauce in an airtight container in the refrigerator for up to 1 month.