Hot sauce to tastestart with 2 teaspoons for mild heat
2cupsbeefveal, or chicken stock
Sliced Mushroom
Instructions
Mix the paprika, black pepper, American chili powder, and cumin in a small bowl.
In a one quart saucepan, melt the butter or bacon fat and gently cook the onion over medium heat until translucent.
Add the garlic, bell pepper, and the spice mix you made in step (1). Stir, and cook for two minutes to extract the flavors.
Add the stock and the rest of the ingredients. Stir until well blended. Simmer on medium for 15 minutes. Leftovers will keep in the fridge for a month or so.
Because it has a high acid content, it can keep for months in the refrigerator.