- 12
- 15 mins
- 45 mins
Ingredients
- 1 stalk celery, diced
- 1/2 cup green bell pepper, diced
- 1 clove garlic, diced
- 4 tablespoons, butter
- 4 cups ketchup
- 1/2 cup water
- 1 can condensed onion soup
- 1 can condensed chicken gumbo soup
- 2 tablespoons vinegar
- 1/2 teaspoon, Frank's hot pepper sauce, to taste
- 1 cup dry white wine
- Celery leaves, for garnish
Preparation
Step 1
In a large saucepan, over medium heat, melt the butter. Add the celery, pepper and the garlic and cook until softened. Add the ketchup, both soups, water, vinegar and pepper sauce. Simmer over low heat for 30 minutes, stirring occasionally. Stir in the wine and simmer for another 5 minutes. Remove from heat. When grilling chicken spareribs, hamburgers, steaks or tips, brush sauce accasionally while cooking and reserve and heat additional sauce for use at serving. To Freeze: Pour into 1 or 2 cup freezer containers, seal, label and freeze. If you have a vacuum sealer you can freeze in cup sized containers, remove from the freezer, let thaw until you can release sauce from the container, pace in sealable bag, vacuum seal, label and return to the free zed for later use.