I found this at http://www. Goodcooking. Com/guest3.htm There are several other hot recipes on the page, mainly Tex-Mex

Description: Succulent heat w/ sweet texture

History: Started out as a sauce for buffalo wings and expanded depending on the type of meat, poultry, fish etc.

Prep. Time: 4-8 hours

Add 5 lbs. Honey to large sauce pan, bring to boil, when brought to a boil or high simmer, add tabasco and Commercial hot sauce, and bring this mixture to a boil. Turn down heat, add s & p, then add Peppers, simmer for about 4-8 hrs. Until peppers are soft. Let cool in containers in containers of plastic or glass. Place in refrigerator, will keep in refrigerator for 6 mo. To 1 yr.

**Other peppers can be used i. E.-serranos, piquins, jalapenos etc.

Cook and enjoy!!!!!!

Marinade skinless, bone-in, chicken portions in soy sauce and lots of freshly chopped garlic for a few hours. That's it!

Barbecue or grill and most of all Enjoy!