You are here

Big Batch Barbecue Sauce

Barbecue.Master's picture
Ingredients
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Finely chopped green pepper 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Catsup 4 Cup (64 tbs)
  Condensed onion soup 10 1⁄2 Ounce (1 Can)
  Condensed chicken gumbo soup 10 1⁄2 Ounce (1 Can)
  Vinegar 2 Tablespoon
  Bottled hot pepper sauce 1⁄2 Teaspoon
  Dry white wine 1 Cup (16 tbs)
Directions

In large saucepan cook celery, green pepper, and garlic in butter or margarine till tender.
Stir in catsup, soups, vinegar, hot pepper sauce, and 1/2 cup water.
Simmer mixture 30 minutes, stirring occasionally.
Stir in wine.
Pour into 1- or 2-cup freezer containers.
Seal, label, and freeze.
To use, thaw the sauce.
Use to baste chicken, frankfurters, ribs, or steaks the last 10 to 15 minutes of barbecuing.
Heat the remaining sauce to pass, if desired.

Recipe Summary

Course: 
Side Dish
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Vegetable
Servings: 
64

Rate It

Your rating: None
4.05
Average: 4.1 (13 votes)