2 c Onion, chopped
1/2 cup Wine vinegar
1/2 cup Bell pepper, chopped
4 ts Salt
1/2 cup Olive oil
1/4 tablespoon Louisiana hot sauce
4 cloves Garlic, chopped
1 1/2 cup Dry red wine
2 cup Ketchup
1/2 teaspoon Celery seed
2 tablespoon Parsley, dried
1 cup Steak sauce
2 tb 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.