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