| Level: | Easy |
| Total: | 1 day 30 min |
| Active: | 30 min |
| Yield: | 4 cups |
Ingredients
- 2 cups liquid margarine
- 2 cups hot sauce
- 1/2 cup minced or ground jalapeno pepper, with seeds
- 1/3 cup cayenne pepper
- 1/4 cup crushed red pepper flakes
- 1/4 cup Lefty’s Vinaigrette, recipe follows
- 2 teaspoons ground black pepper
- 1 large clove garlic, minced
- 1 1/4 cups red wine vinegar
- 1 cup canola oil
- 1 cup extra-virgin olive oil
- 1/4 cup minced fresh parsley
- 2 tablespoons balsamic vinegar
- 2 teaspoons table salt
- 1 teaspoon dried basil
- 1 teaspoon ground mustard powder
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
Instructions
- Put the margarine, hot sauce, jalapeno, cayenne, red pepper flakes, Lefty’s Vinaigrette, black pepper and garlic in a medium saucepan. Bring to a boil, stirring often so as not to scorch. Reduce the heat and simmer for 5 minutes. Let cool completely. Refrigerate in an airtight container.
- Whisk together the red wine vinegar, canola oil, olive oil, parsley, vinegar, salt, dried basil, mustard powder, dried oregano, sugar, black pepper and garlic in a large bowl. Bottle and refrigerate for at least 24 hours to let the flavors bloom. Shake to blend before using.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 923 |
| Total Fat | 100 g |
| Saturated Fat | 14 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 1865 mg |
Reviews
I’ve eaten Roccos wings in Tucson, and this recipe nails it!