Instructions: Heat vinegar and water in saucepan; add sugar and 8 cloves garlic, bring to boil. Reduce heat and simmer 30 minutes or until thickened. Add 1 tablespoon Tabasco brand Pepper Sauce and salt. Keep warm.

Heat oil in skillet; add onion, pepper and celery with remaining 4 cloves garlic and saute 5 minutes. Stir in tomatoes and heat through.

Add vegetables to sauce and thicken with cornstarch, if necessary. Add remaining tablespoon Tabasco brand Pepper Sauce. Cut red snapper in 2-inch chunks, flour and deep-fry.

To serve: Ladle 1/2 cup sauce with vegetables over 6-ounce deep-fried chunks of red snapper.

This recipe yields 25 servings.

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