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!
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