Yield: 1 Servings
|16 ounces||Red devil hot sauce|
|2½ teaspoon||Red pepper flakes; crushed|
|1 small||Onion; sliced|
|1 small||Celery stalk; sliced|
|3 cups||Tomato puree|
From: Wayne Pridgen <pridgen@...> 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.
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