Ingredients
- 2 c ketchup
- 1 1/2 c dry wine (red)
- 2 c onion
- 1 c steak sauce
- 1/2 c wine vinegar
- 1/2 c olive oil
- 1/2 c bell pepper
- 1/4 c louisiana sauce (hot)
- 4 t salt
- 2 t lemon juice
- 2 t garlic
- 1/2 t celery seed
- 2 t parsley
Saute onions and bell pepper in olive oil. Add garlic, wine and the rest of the ingredients. Bring to a boil. Cover, then cook over a low fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE. This is garontee to warm the belly. From Justin Wilson's "Outdoor Cooking With Inside Help"