Title: Dehydrator Barbecue Sauce
Categories: Cajun Sauce Ethnic
Yield: 8 Servings
| 1 | c | Onions, dehydrated |
| 1/4 | c | Sweet peppers, dehydrated |
| 1/4 | c | Parsley, dried |
| 1/2 | c | Honey |
| 1 | tb | Lemon juice |
| 3 | tb | Lea & Perrins |
| 1 | tb | Liquid smoke |
| 1 | c | Ketchup |
| 2 | tb | Louisiana hot sauce |
| 1 | tb | Salt |
| 1/2 | ts | Mint, dried |
| 1 | c | Dry white wine |
| 3 | tb | Vinegar |
| 1 | c | 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"