BBQ Sauce

2 pounds butter or margarine
6 large green peppers
6 large onions
6 cloves of garlic
½ cup chili powder
2 tablespoons celery salt
3 tablespoons dried or prepared mustard
3 cups brown sugar or honey
2 cups Worchestershire sauce
2 cups wine or white vinegar
1 tablespoon Tabasco
1 tablespoon oregano
2 tablespoons paprika
¼ cup salt
2 tablespoons black pepper
1 gallon tomato sauce
3 gallons tomato juice
1 cup lemon juice

  • Saute vegetables in butter on medium low heat until onions are transparent and peppers are soft.
  • Add chili powder, celery salt, mustard, and brown sugar. Cook until brown sugar has dissolved.
  • Add all other ingredients and cook until the mixture reaches desired thickness — probably at least 2½ hours. If necessary, use blender to puree.
  • Use standard water-bath canning method to preserve.
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