16 ounces Red Devil Hot Sauce 2½ tsp. crushed red pepper flakes 1 small onion, sliced 1 small stalk celery, sliced 3 cups tomato puree 1 ½ cups water 1 ½ cups sugar 1 lemon, sliced 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 ⅔/93 Shared By: Pat Stockett
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