Texas Barbecue Sauce
2 Tablespoons butter
2 Tablespoons canola oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped green pepper
2 Tablespoons finely minced garlic
11 cups tomato puree
1/2 cup honey
1 cup apple cider vinegar
1 cup chicken stock
2 Tablespoons Worcestershire sauce
2 Tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
2 bay leaves
salt to taste (optional)
In a small skillet over medium high heat, melt butter, then add canola oil, onion, celery, black pepper, and garlic. Reduce heat and saute for about 8 minutes, or until onions are translucent and vegetables are soft.
Transfer vegetable mixture to a non-aluminum saucepan. Add remaining ingredients and slowly simmer for about 30 minutes, stirring frequently so sauce doesn't burn. Allow sauce to sit for at least one hour to allow flavors to meld. If time allows, make sauce the day before and store covered in refrigerator.
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