2 teaspoons red pepper flakes
Chop everything relatively fine. Dump it all into a huge non-reactive
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
Posted By: shade, Via:Chile Head Mailing List
Post Date: Sun, 21 Sep 1997
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