BBQ Sauce Touch of Nuttiness

[Hj]

2 c. onion finely chopped
½ c. celery finely chopped
1/4 piece of bacon fat
3 c. canned Hunts Tomato sauce
1/4 c. dark molasses*
1/2 c. vinegar
1/4 c. ketchup*
2 T. Worcestershire sauce*
1 T. Dijon mustard
1 c. brown sugar firmly packed
1/4 c. *green bell pepper finely chopped or roasted gr. chiles
2 garlic cloves large minced
1/2 tsp. salt or to taste (use Kosher to liking
1/2 tsp. black pepper
1/2 tsp. baking soda
Pinch ground nutmeg
Pinch ground cinnamon

Large pan- sauté onion ñ peppers in bacon fat. Cook
until softened. Stir in tomato sauce- molasses*-
brown sugar- vinegar- *ketchup- *Worcestershire sauce- mustard-
minced garlic- baking soda- cinnamon ñ nutmeg.
Bring to boil ñ turn down to simmer – stir often to the bottom ñ simmer 1 hour
or until thickened. Adjust taste if needed
Make sauce up to 1 week in advance if kept covered ñ chilled.

Note~ ** sub tomato paste for ketchup -sub honey for molasses- sub
Worcestershire for Lea ñ Perins -* sub or use both bells for roasted chiles.