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4 c Onions, chopped 3 c Steak sauce
1 c Celery, chopped 1/2 c Louisiana hot sauce
1 c Bell pepper, chopped 3 c Ketchup
1 c Fresh parsley, chopped 3 ts Salt
1 c Peanut cooking oil 1 c Southern Comfort Liquor
2 tb Garlic, chopped
25 servings
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.
1 c Celery, chopped 1/2 c Louisiana hot sauce
1 c Bell pepper, chopped 3 c Ketchup
1 c Fresh parsley, chopped 3 ts Salt
1 c Peanut cooking oil 1 c Southern Comfort Liquor
2 tb Garlic, chopped
25 servings
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.
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