Copper River Barbeque Sauce - cooking recipe

Ingredients

1 1/2 cups onions, finely chopped
1 3/4 cups celery, finely chopped
1/2 cup canola oil
3/4 cup brown sugar
2 1/2 cups ketchup
1/4 cup vinegar
2 1/2 tablespoons prepared yellow mustard
1 1/2 tablespoons Worcestershire sauce
2 teaspoons salt
Tabasco sauce, to taste (other hot sauce fine too) (optional)

Preparation

In a medium (2- to 3-quart) skillet, saute the onions and celery in the oil until they are translucent. Stir in the remaining ingredients and bring the sauce to a boil.
Lower the heat and simmer gently, uncovered, for up to two hours.