| 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,
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