| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soul food | Sauce | 5 | Servings | |
INGREDIENTS
| 16 | oz | Red Devil hot sauce |
| 2 1/2 | ts | Crushed red pepper flakes |
| 1 | sm | Onion; sliced |
| 1 | sm | Stalk celery; sliced |
| 3 | c | Tomato puree |
| 1 1/2 | c | Water |
| 1 1/2 | c | Sugar |
| 1 | Lemon; sliced |
INSTRUCTIONS
Combine all the ingredients in a heavy pot and heat till just hot. Don't bring to a boil or the sauce will turn dark and become thin. Cool the sauce to room temperature, strain it and store it in a tightly covered jar in the refrigerator. Makes 5 cups. From: Sylvia's Soul Food--Recipes from Harlem's World Famous Restaurant Asbury Park Press 2/3/93 Shared By: Pat Stockett STEVEN.FRANK%ACC1BBS@SSR.COM (STEVEN FRANK) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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