Roquefort Cheese Ball

1 (8 ounce) package cream cheese, softened
3 ounces crumbled blue cheese
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
3 drops Tabasco sauce, or to taste
1 pinch cayenne pepper
3/4 cup finely chopped pecans

In a medium bowl, mix together the cream cheese and blue cheese. Blend in the celery, onion, hot pepper sauce and cayenne pepper. Chill overnight, or until firm.

Roll the chilled cheese mixture into a ball, and coat with pecans. Wrap in wax paper, and refrigerate until serving.