1/2 cup olive oil (120ml)
2 ribs celery, chopped
1 onion, peeled and chopped
1 red bell pepper, cored, seeded and chopped
1 lb tomatoes, chopped (500g)
2 tbsp. Tabasco sauce® (30ml)
1/4 cup apple cider vinegar (60ml)
1/4 cup stone ground prepared mustard (60ml)
2 cloves garlic
2 tbsp. chile powder (16g)
Juice of one lemon
Salt and pepper to taste
In a 2 qt (2 lt.) saucepan, heat the olive oil. Add the celery, onions and bell pepper, and saute over medium heat for 3-5 minutes. Add the tomatoes, and allow them to cook for another 3-5 minutes. Remove from the heat, and allow to cool briefly.
Add the Tabasco sauce®, vinegar, mustard, garlic and chile powder to the container of a blender or food processor. Add the cooked vegetables, and pulse until the mixture is pureed, but still has texture. Add the lemon juice, and season with salt and pepper. Return the mixture to the pot, and simmer over a low heat for about 10 minutes.
Make sure that the mustard you purchase does not include sugar in its ingredient list. And, as with all sauces, this barbecue sauce will taste much better when made at least a day before serving.