Ingredients Jump to Instructions ↓

  1. 4 cups 250g / 8.8oz Onions - chopped

  2. 1 cup 110g / 3.9oz Celery - chopped

  3. 1 cup 146g / 5.1oz Bell pepper - chopped

  4. 1 cup 146g / 5.1oz Fresh parsley - chopped

  5. 1 cup 237ml Peanut cooking oil

  6. 2 tablespoons 30ml Garlic - chopped

  7. 3 cups 711ml Steak sauce

  8. 1/2 cup 118ml Louisiana hot sauce

  9. 3 cups 711ml Ketchup

  10. 3 teaspoons 15ml Salt

  11. 1 cup 237ml Southern comfort liquor

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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"


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