50+ Friends Club Cookbook -- SAUCES -- Avery Island Barbecue Sauce

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Avery Island Barbecue Sauce

From the Kitchen of: Pepper
Source: From THE TABASCO COOKBOOK

2	tablespoons	butter or margarine
1	cup	chopped onion
1/2	cup	chopped celery with leaves
1/4	cup	chopped green bell pepper
1	tablespoon	minced fresh garlic
2	cans (14 1/2-ounces each)	whole tomatoes, drained and coarsely chopped
1	can (6-ounces)	tomato paste
1/3	cup	red wine vinegar
3	tablespoons	molasses
2	slices	lemon
2	teaspoons	TABASCO brand Pepper Sauce
2	teaspoons	dry mustard
1		bay leaf
1/2	teaspoon	ground cloves
1/2	teaspoon	ground allspice

In large heavy non-aluminum saucepan, melt butter over medium heat. Add onion, celery, bell pepper and garlic; sauté 6-7 minutes, stirring frequently, until tender.
Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally, until sauce is thickened.
Remove from heat. Remove and discard lemon slices and bay leaf.
Process in food processor or blender until smooth.
Refrigerate up to 2 weeks.
Makes 2 l/4 cups.