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• 16 ounces hot sauce
• 2 1/2 teaspoons red pepper flakes, crushed
• 1 small onion, sliced
• 1 celery stalk, sliced
• 3 cups tomato puree
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1 lemon, sliced

Combine all the ingredients in a heavy pot and heat just till 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.

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