Ingredients
- 475 ml ketchup
- 350 ml dry wine (red)
- 240 gr onion
- 240 ml steak sauce
- 120 ml wine vinegar
- 120 ml olive oil
- 65 gr bell pepper
- 60 ml louisiana sauce (hot)
- 12 gr salt
- 10 ml lemon juice
- 6 gr garlic
- 1 gr celery seed
- 1 gr 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"
