Ingredients

• 2 celery ribs (chopped)
• 3 cloves garlic (minced)
• 1 can canned crushed tomatoes
• 1 cup chicken or beef stock
• 2/3 cup cider vinegar
• ½ can pecan pieces
• 6 tablespoon creole mustard
• 3 tablespoon brown sugar
• 2 tablespoon chili sauce
• ½ teaspoon tabasco sauce
• ½ teaspoon fresh ground pepper
• ½ teaspoon white pepper
• ½ teaspoon cayenne
• Salt to taste

Directions

• Directions
• In a saucepan, warm the oil over medium heat. Add the onion, bell pepper, celery and garlic and sauté until everything is softened about 5 minutes.
• Mix in the remaining ingredients, reduce the heat to low and cook until the mixture thickens approximately 30 minutes.
• Stir frequently. Let the sauce cool briefly. Spoon the sauce into a blender and puree it until smooth.
• If the consistency is thicker then you prefer add a little water. Use the sauce warm or chilled. It keeps refrigerated for at least 2 weeks.