INGREDIENTS

INSTRUCTIONS

I found this at http://www.goodcooking.com/guest3.htm There are several
other hot recipes on the page, mainly Tex-Mex
Recipe By: Jay Kruse Jr. Moran, WY
Description: Succulent heat w/ sweet texture
History: Started out as a sauce for buffalo wings and expanded depending on
the type of meat, poultry, fish etc.
Serving Size: 3 month supply
Prep. Time: 4-8 hours
Add 5 lbs. honey to large sauce pan, bring to boil, when brought to a boil
or high simmer, add tabasco and Commercial hot sauce, and bring this
mixture to a boil. Turn down heat, add s & p, then add Peppers, simmer for
about 4-8 hrs. until peppers are soft. Let cool in containers in containers
of plastic or glass. Place in refrigerator, will keep in refrigerator for 6
mo. to 1 yr.
**Other peppers can be used i.e.-serranos, piquins, jalapeños etc.
Cook and enjoy!!!!!!
Marinade skinless, bone-in, chicken portions in soy sauce and lots of
freshly chopped garlic for a few hours. That's it!
Barbecue or grill and most of all ENJOY!
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Oct 05,
1998, converted by MM_Buster v2.0l.

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