6 lbs. chopped onions
4 lg. chopped green peppers
1 whole stalk chopped celery
1 whole head of chopped garlic
1 qt. catsup
4 (8 oz.) cans tomato sauce
1 sm. bottle Louisiana hot sauce
1/2 bottle Worcestershire sauce
6 tbsp. brown sugar
1/2 c. vinegar
4 tbsp. chili powder
4 tbsp. mustard
Cooking oil for basting may be added

Combine all ingredients in 10 quart pot. Cook for about 2 1/2 to 3 hours stirring often. Sauce can be frozen or canned. Makes approximately 10 pints. Use a relish to accompany barbequed meat. Great for garlic bread dip.