Wingstop Atomic Sauce Recipes

WINGSTOP ATOMIC SAUCE RECIPE

Wingstop Atomic Sauce Recipe image

Provided by Amelia

Time 40m

Number Of Ingredients 11

Ingredients

1 lbs tomatoes, crushed
1 large white onion, chopped
2 cups bell peppers, roasted
1/2 lbs habanero pepper, roasted
1/2 lbs jalapeno pepper, roasted
2 chipotle peppers, crushed
1 whole bulb garlic, peeled and roasted
1 teaspoon powdered all-spice
2/3 cup sugar
2 teaspoons salt
3 cups vinegar

Steps:

In a food processor, add crushed tomatoes, roasted bell peppers, roasted harbanero peppers, roasted jalapeno peppers, roasted chipotle peppers, and chopped onion and mix well until smooth.
Put a large pan on medium-high heat and pour the mixed sauce into the pan. Stir in sugar, all-spice, vinegar, and salt. Cook for 30 minutes and keep stirring.
Remove the pan from heat and let the sauce cool completely. Pour into the sterilized jars and close the lids properly.
To keep these jars longer, just give them a hot water bath for 15 minutes.
Keep the jars in the refrigerator and the sauce will remain fresh to use for 2-4 weeks.

ATOMIC HOT SAUCE!

Atomic Hot Sauce! image

First words out of DH mouth was Atomic! This is not for Wimps! Go with the flow it is said------ If you can't move to this then you probably are dead------- So wave your hands in the air------ Bust a few moves run your fingers through your hair--------- This is it for a winner-------- Dance to this and you're gonna get thinner Can't touch this------------- Can't touch this!------------ A blend of Habanero, Jalapeno and Bell Pepper. Try it on scrambled eggs make hot wings with it add a couple drops into a salsa, dip or to kick up anything for a fiery, euphoric experience! I roasted all the peppers and bulb of garlic outdoors on the grill. The prep (peeling of the Habaneros)of this is time consuming

Provided by Rita1652

Categories Sauces

Time 1h45m

Yield 14 5 ounce bottles, 400 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs bell peppers (2 cups roasted, peeled and seeded)
1 lb habanero (mixed habaneros and jalapenos = 1 1/2 cups roasted ,peeled and seeded)
1 ounce garlic (1 bulb= 1/2 cup roasted and peeled)
1 lb tomatoes, peeled and seeded making 3 cups crushed
1 large sweet onion (Peeled and Chopped)
2 chipotle peppers, crushed (optional)
2/3 cup sugar
1 teaspoon ground allspice
2 teaspoons canning salt
3 cups vinegar

Steps:

Roasted all the peppers and bulb of garlic outdoors on the grill is best for fumes may over take the home. I also peeled the hot peppers outdoors.
Place all but vinegar in food processor and blend till smooth and fine.
Place in a large pot, mix in vinegar. Heat ad boil stirring often for 30 minutes.
Fill sterilized hot bottles or jars. Give jar a hot water bath for 10 minutes. Pepper jar invert.

Nutrition Facts : Calories 2.9, Sodium 11.9, Carbohydrate 0.6, Fiber 0.1, Sugar 0.5, Protein 0.1

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