2 c Onion, chopped 1 1/2 c Dry red wine
1/2 c Wine vinegar 2 c Ketchup
1/2 c Bell pepper, chopped 1/2 ts Celery seed
4 ts Salt 2 tb Parsley, dried
1/2 c Olive oil 1 c Steak sauce
1/4 c Louisiana hot sauce 2 tb Lemon juice
2 tb Garlic, chopped
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"
