Ingredients Weight Measure
Butter or margarine 7 oz. 3/4 cup, 1 Tbsp.
Onions, quartered 2 lbs. 1 qt., 3 cups
Celery, quartered 1 lb. 3-1/2 cups
Green bell peppers, quartered 9 oz. 1-3/4 cups
Garlic, minced 3 oz. 1/2 cup
Canned tomatoes, drained, coarsely chopped 1 #10 can
Tomato paste 40 oz. 1 #10 can
Wine vinegar 2-1/3 cups
Molasses 1-1/4 cups
Lemon slices 14 ea.
TABASCO® brand Original Red Sauce 3 Tbsp.
Dry mustard 4 Tbsp.
Bay leaves 5 ea.
Cloves, ground 2-1/2 tsp.
Allspice, ground 2-1/2 tsp.


  1. Melt butter or margarine in large, heavy non-aluminum saucepan over medium heat.
  2. Add onions, celery, green peppers and garlic; sauté 6 to 7 minutes, stirring frequently until tender.
  3. Stir in remaining ingredients; heat to boiling 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 leaves. Process in food processor or blender until smooth. Ladle into non-corrosive containers. Keep refrigerated up to 2 weeks.

Yield: 1 gallon