• 3 tbsp. oil
• 1/4 c. minced onion
• 1-2 tbsp. minced garlic
• 2 tbsp. crushed bird peppers or other extremely hot peppers
• 1/3 c. finely minced fresh tomato
• 1 scant tsp. salt
• 2 tsp. sugar
• 2 tsp. molasses

In a small frying pan or a wok, heat the oil and stirfry the onions and garlic. After a minute or so, add the hot pepper flakes. Reduce heat and stir constantly so peppers don't burn. As soon as the flakes darken a little, add rest of ingredients, and cook and stir until most of the moisture evaporates and, as they say, "the oil returns"--about 15-20 minutes. The final product should be so well cooked you can't really detect the tomatoes.

Recipe can be doubled or tripled. Keeps refrigerated for months.

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