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Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipes : Ajolio = Garlic Sauce Mild BBQ Sauce Main Dutch Oven Recipe Page Ajolio = Garlic Sauce 1 Cup light Olive Oil or Vegetable Oil 1 Full Head of Garlic, peeled 1 Tablespoon Salt 1 Teaspoon Pepper 1/4 Teaspoon Cayenne or Red Pepper Flakes 1 Cup Catsup 1 Tablespoon Red Wine Vinegar 2 Tablespoons Worchestersire Sauce, optional 1 - 2 Dashes Tabasco Sauce Instructions: Place all ingredients in a blender or food processor. Run machine to blend very well for a full 3 to 4 minutes. So that the mixture will homogenize and not separate. This sauce keep very well refrigerated for an indefinite period. In ancient Spain it was called "Ajolio" - made with slight variations by each "cocinero' (cook). This is Jack Alustiza's recipe for this traditional sauce. He used this when barbecued lambs for Basque picnics. Later, Jack basted it on lambs they cooked on a revolving spit. The strength and sharpness of this tangy sauce goes wonderfully well with boiled, roasted, or grilled meats as well as fish and shellfish. It is a superb marinade. I hope you will savor it too, and enjoy using it. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

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