ShaSha Sauce

Directions

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