Wayne’s Texas BBQ Sauce

1 cu Hot Water
1 tbl Beef Base ( or 1  bullion cube)
1/4 cu Butter,
1/2 cu Minced Onion
3 stocks Celery, finely chopped
1 Jalapeño Pepper, seeded and minced
2 cloves Garlic, smashed and minced
2 lg Tomatoes, chopped
1 cu Ketchup
1/2 cu Cider Vinegar
1 cp Molasses
2 tbl Worcestershire Sauce
3 tbl Spicy Dijon Mustard
3 tbl Brown Sugar
2 tsp Chili Powder
1 tsp Salt
1/2 tsp Pepper


Drop beef base in hot water to dissolve. Set aside.  Melt butter in a saucepan over medium heat.  Add onions and sauté for about 2 minutes.  Add jalapeno, celery, and garlic and sauté for a minute longer. Reduce heat to low and continue to sauté until ingredients are tender, about 8-10 minutes.  Puree tomatoes and ketchup in a blender.  Add to the pot along with beef water.  Increase heat to high. Bring mixture to a boil and stir in remaining ingredients.  Reduce heat medium low and simmer for 45 minutes to an hour or until sauce is as thick as you like it.  Allow ingredients to cool.  Puree in a blender and then strain through a fine sieve.  Store sauce in an airtight container in your refrigerator until ready to use.  Serve sauce heated or at room temperature.