Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Onions, dehydrated |
| ¼ cup | Sweet peppers, dehydrated |
| ¼ cup | Parsley, dried |
| ½ cup | Honey |
| 1 tablespoon | Lemon juice |
| 3 tablespoons | Lea & Perrins |
| 1 tablespoon | Liquid smoke |
| 1 cup | Ketchup |
| 2 tablespoons | Louisiana hot sauce |
| 1 tablespoon | Salt |
| ½ teaspoon | Mint, dried |
| 1 cup | Dry white wine |
| 3 tablespoons | Vinegar |
| 1 cup | Water |
Put all the dried ingredients in a pot and add water. Let it set a little while. Add the wine and the rest of the ingredients. Cover and cook for several hours. "I use a food dehydrator to preserve vegetables when they are in season, then I store them and use them when I need them." From Justin Wilson's "Outdoor Cooking With Inside Help"