Heat Scale--Medium-Hot
Recipe By: Sylvia's Restaurant, New York City, NY
Yields about 5 cups
16 ounces hot sauce
2 1/2 teaspoons crushed red pepper flakes
1 small onion -- finely chopped
1 small stalk celery -- finely chopped
3 cups tomato puree
1 1/2 cups water
1 1/2 cups sugar
1 lemon -- sliced
In a heavy large saucepan, combine all ingredients and heat just until hot. Do not bring to a boil or the sauce will turn dark and become thin. Cool sauce to room temperature, strain it, and stor it in a tightly covered jar in the refrigerator.