1 c  Green chili pequin peppers
-(ROAST EM!)
1 md Onion
1    Clove garlic
1    Green tomato (or tomatillo,
-but use a couple or so if
-using these)
1 ts Flour
1 c  Vinegar
2 tb Sugar
1 ts Salt

Grind fine or chop the peppers, onion, garlic and
tomato. Add the flour

Bring the vinegar, sugar, and salt to a boil. Pour
over the pepper mixture and, stirring occasionally,
boil, uncovered, for about 30 minutes, or until it
thickens slightly. Seal while hot in sterilized jars.
The sauce will be thin, but will thicken with age.
(like most of us!)

Serve this as a condiment at your next Mexican
cookout, with fajitas, pinto beans, cornbread, and
coleslaw. Makes 1 pint.

ENJOY!