4 c Onions, chopped
1 c Celery, chopped
1 c Bell pepper, chopped
1 c Fresh parsley, chopped
1 c Peanut cooking oil
2 tb Garlic, chopped
3 c Steak sauce
1/2 c Louisiana hot sauce
3 c Ketchup
3 ts Salt
1 c Southern Comfort Liquor
In a large skillet, saute onions, celery, bell pepper and parsley in
peanut oil until onions are clear or tender. Add garlic and cook a
little longer. Add steak sauce, hot sauce, and ketchup. Salt to
taste. Add Southern Comfort. Bring to a boil. Lower heat and cover.
Cook for 2 to 3 hours. This sauce can be stored in the refrigerator
for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is
not to drink, no. It's to use as a bubba-que sauce, but it also, too,
is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking
With Inside Help