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"