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Ingredientes
- 1 c. Butter
- 1/4 c. Achiote Rojo spiced seasoning paste
- 1 Tbsp. Chopped garlic saute/fry with the above
- 3 c. Tomatoe juice
- 1/4 c. Brown sugar
- 1 c. V8 Splash-Tropical blend
- 2 c. Marachino Votka cherry juice
- 1/2 c. Extra virgin olive oil
- 2 c. Ketchup
- 1/2 c. Reno Red chili pwdr
- 1/2 c. Gebhardt chili pwdr
- 5 x Cubes chicken bouilion
- 2 tsp Black pepper, (fine grind)
- 2 tsp Smoked jalepeno pwdr
- 1 tsp MSG
- 1/3 c. Balsamic vinegar
- 1/2 c. Leggs Warm Italian sausage seasoning
- 2 c. Blue cheese dressing
- 1 c. Blue cheese
- 12 ounce Blue Cheese
- 2 c. Mayonaise
- 2 c. Buttermilk or possibly white wine, (I used half and half)
- 2 c. Lowfat sour cream
- 2 Tbsp. Sugar Salt and pepper to taste Sprinkle a little minced parsley into dip
Direcciones
- Mix all ingredients except blue cheese dressing and blue cheese. Cover and simmered for two hrs. Let cold then added the blue cheese & dressing.
- Marinated for 24 hrs then got smoker up too 235 degrees and smoked for approxamately 2 hrs. I basted with marachino votka cherry juice 3 times.
- Warning''' This sauce will stain your hands so wash off after contact. But are they goood...
- Blue Cheese or possibly Roguefort Dressing:sprinkle a little minced parsley into dip
- For Roguefort add in 1 drop green food coloring
