Big Batch Barbecue Sauce Recipe

Big Batch Barbecue Sauce picture

Summary

CourseMethod
DishMain Ingredient

Ingredients

 Finely chopped celery1⁄2 Cup (8 tbs)
 Finely chopped green pepper1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), minced
 Butter/Margarine1⁄4 Cup (4 tbs)
 Catsup4 Cup (64 tbs)
 Condensed onion soup10 1⁄2 Ounce (1 Can)
 Condensed chicken gumbo soup10 1⁄2 Ounce (1 Can)
 Vinegar2 Tablespoon
 Bottled hot pepper sauce1⁄2 Teaspoon
 Dry white wine1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1996 Calories from Fat 543

% Daily Value*

Total Fat 62 g95.1%

Saturated Fat 31.8 g159%

Trans Fat 0 g

Cholesterol 164.4 mg

Sodium 13382.7 mg557.6%

Total Carbohydrates 309 g103%

Dietary Fiber 12.2 g49%

Sugars 239.8 g

Protein 49 g98%

Vitamin A 237% Vitamin C 592.8%

Calcium 39.4% Iron 57.1%

*Based on a 2000 Calorie diet

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.
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