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!