Barbecue Sauce

INGREDIENTS:

1 3/4 qt WATER
3 3/8 lb TOMATO PASTE #2 1/2
5 1/3 tb GARLIC DEHY GRA
3 c CELERY FRESH
1 lb ONIONS DRY
1 1/2 lb SUGAR; BROWN, 2 LB
4 1/4 lb CATSUP TOMATO#10
1 tb PEPPER RED GROUND
1 tb CHILI POWDER
1 c MUSTARD PREP. 1 LB JAR
2 1/2 c VINEGAR CIDER
3 tb SALT TABLE 5LB

1. COMBINE VINEGAR, TOMATO PASTE, CATSUP, WATER, SUGAR, SALT, MUSTARD, RED PEPPER, ONIONS, CELERY, GARLIC, CHILI POWDER, AND LIQUID SMOKE.

2. BRING TO A BOIL; REDUCE HEAT; SIMMER 40 MINUTES OR UNTIL SAUCE IS BLENDED. : **ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. FOR MILDER SAUCE, USE 2 TSP RED PEPPER IN STEP 1.

NOTE: 2. IN STEP 1, 1 1/2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE: 3. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED ONIONS AND 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB FINELY CHOPPED CELERY.

NOTE: 4. IN STEP 1, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE: 5. BARBECUE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER.

NOTE: 6. THIS SAUCE MAY BE USED TO BASTE MEAT OR CHICKEN DURING COOKING.

Recipe Number: O00200

SERVING SIZE: 1/4 CUP (2