Big Batch Barbecue Sauce
|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)|
|Bottled hot pepper sauce||1⁄2 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
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.