Ok, I decided to let it out of the bag. People on the Southeast side of Chicago, know this sauce, but nowhere else, well an Italian restaurant sorta borrowed the receipe for fried and broasted chicken, shrimp and french fries.
No North siders, nor even as far north as Hyde Park know about this. I know this because I know my whole city and people from different areas and none of them know about this.
My wife lived in Chicago her whole life and didn't know about this until I invented it for her.
So... here's my version of it.
In the blender:
Ground up, dried red peppers, Mustard, Vinegar, salt, cayenne powder and that's it!