INGREDIENTS

INSTRUCTIONS

Chop everything relatively fine. Dump it all into a huge non-reactive
stockpot.  Boil for 1 hour then let cool completely.  Process in batches in
a blender then boil for 2 additional hours or to desired thickness. Makes
aprox. 24 pints depending on how much you let it boil down.
Note: This recipe has been in our family for generations now and has gone
through many rev.'s to be @ it's final state of what I (IMHO) consider
Perfection. I use it on top of chicken, tacos, pizza, mashed potatoes, Ice
Cream(really) and as a dip for  chips.
It is not a salsa  nor will it ever be.. it is just a good sauce
Although it does call for 9 cups of vinegar I usually cut it back a little
bit  But the sauce never had a noticeable vinegar taste to it ot begin
with.
Since my grandmother passed away last May we have all been rationing the
last 4  cases of it. As a matter of fact when everybody was dividing up her
estate(what  a zoo that was) the hot sauce was the single most
controversial item! So, we decided that every family member got an equal #
of jars no, matter how old they were.. I think I made out the best as my
daughter is only 14 mos old so she doesn't eat a lot of the stuff and my
wife wont touch it at all. So I got their jars as well as my own(8 in all).
But alas I broke the seal on the last jar a month ago so I guess it is up
to me and my Uncle Jack now to keep the family supplied w/ Grandma's
Hot-Sauce.
Please feel free to re-distribute this recipie as far and wide as the
internet  reaches but PLEASE, keep my grandmother's name associated w/ it.
I had to get permission from the family just to make the recipie public.
Under the conditions that she recieve due credit for it. OHHH JEEZ now I'm
getting all "tearie eyed".
gunterman@ccmailpc.ctron.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Many folks want to serve God, but only as advisers”