Western Barbecue Sauce

• 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

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

water, tomatoes, garlic, bay leaf, celery, salt, sugar, cloves, green pepper, onion, worcestershire sauce, vinegar, horseradish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316260 (may not work)