Western Barbecue Sauce - cooking recipe

Ingredients

1 1/4 lb. marrow bones or soup bones
1 pt. water
1 1/4 qt. canned tomatoes
1 bud garlic, chopped
1 bay leaf
1 tsp. celery seed
1 Tbsp. salt
1 tsp. sugar
3 cloves
1/2 green pepper, chopped
1 sliced onion
1/4 bottle Worcestershire sauce
3/4 c. vinegar
1 Tbsp. grated horseradish
2 dashes Tabasco

Preparation

Wash the bones and discard excess fat.
Mix all ingredients together except the Worcestershire sauce, vinegar, horseradish and Tabasco sauce.
Simmer for 4 hours.
Chill and let stand several hours or overnight in the refrigerator.
Skim any fat off the top. Heat sauce and discard the bones.
Press all the pulp through a strainer.
(You can skip this part if you don't mind chunks in your sauce.)
Add the last 4 ingredients.
Taste and add more seasoning if desired.
If you like it really hot, add 1/4 cup jalapeno slices.
Serve over rice, on ribs, chicken or hamburgers. Makes one quart.