1 gallon catsup 1 quart water 2 large onions, finely chopped 1 small green bell pepper, finely chopped 1 serrano chile, seeded and diced 3/4 cup commercial hot salsa 1 (4 ounce) can diced green chiles, undrained 2 tablespoons Worcestershire sauce 1 1/2 tablespoons minced fresh garlic 2 teaspoons dried celery flakes 2 teaspoons dried basil 1 teaspoon ground cumin 1 teaspoon hot sauce
Combine all ingredients in a large Dutch oven. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, 2 hours or to desired consistency.
Refrigerate sauce and use within 2 weeks or freeze.
