In large sauté pan add garlic, parlsey, celery, onion, ghee, celery seed and pepper and set on med-hgh heat until you hear the sizzle. Keep cooking on medium heat (to not burn) and stir often for 5-7 minutes until onion and celery are softened.

In a blender add the sauteed mixture and any pan drippings with the tomato sauce and Tabasco sauce. Hand on lid to keep tight start to blend on low then bump it up to smoothie setting for 1 minute. The sauce will be slightly chunky, if you taste and it's not enough heat add another teaspoon of Tobasco and salt if needed. Too thick? Add a 1/2 c water at a time for consistency.

Makes a little over 3 cups of sauce, store in a glass jar in the fridge. The sauce is good for 3-4 days fresh. Store it in the freezer IF you have any left!