Big Batch Barbecue Sauce Recipe
Ingredients
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| Green pepper | 1/2 Cup (16 tbs), finely chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Catsup | 4 Cup (16 tbs) | |
| 1 101/2-ounce can condensed onion soup | ||
| 1 101/2-ounce can condensed chicken gumbo soup | ||
| Vinegar | 2 Tablespoon | |
| 1/2 teaspoon bottled hot pepper sauce | ||
| 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.
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.
Chef
