Big-Batch Barbecue Sauce

Ingredients

• ½ cup finely chopped celery
• ½ cup finely chopped green pepper
• 1 clove garlic, minced
• 4 tbsp butter or margarine
• 4 cup catsup
• 1 can condensed onion soup
• 1 can condensed chicken gumbo soup
• 2 tbsp vinegar
• ½ tsp bottled hot pepper sauce
• 1 cup dry white wine
• optional celery leaves
• optional chopped green pepper

Method

1. In a large saucepan, cook the vegetables in butter or margarine till tender. Add the catsup, soups, 1/2 cup water, vinegar and pepper sauce. Simmer 30 minutes, stirring occasionally. Stir in the wine.
2. Pour into 1- or 2-cup freezer containers. Seal; label; freeze. To use, thaw the sauce. Baste meats or vegetables the last 10 to 15 minutes of barbecuing. Heat the remaining sauce to pass. Garnish with celery and pepper. Makes 8 cups sauce.

Notes

Based on catsup and two kinds of condensed soup, designed to keep an ever-ready supply in your freezer. Use just as you would any tomato-based barbecue sauce, or to jazz up less expensive meat cuts like chuck steak, spareribs, meat loaf, burgers, franks, or canned luncheon meat kabobs.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom