| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 1 | Servings | ||
INGREDIENTS
| 16 | oz | Red devil hot sauce |
| 2 1/2 | ts | Red pepper flakes; crushed |
| 1 | sm | Onion; sliced |
| 1 | sm | Celery stalk; sliced |
| 3 | c | Tomato puree |
| 1 1/2 | c | Water |
| 1 1/2 | c | Sugar |
| 1 | Lemon; sliced |
INSTRUCTIONS
From: Wayne Pridgen <pridgen@pond.com> Date: Thu, 16 May 1996 20:41:44 -465800 Recipe by: Ruth of Sylvia's Restaurant Preparation Time: 0:20 Combine all the ingredients in a heavy pot and heat just till hot. Don't bringto 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. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #88 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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