Wingstop atomic sauce is a tasty hot sauce that is loved by everyone for its tasty flavor. Make the hot sauce at home with this easy-to-follow recipe if you do not want to buy from the store. If you want to use this sauce more often, make it in large quantities and store it with proper canning.
If you want to adjust the level of spiciness of Wingstop Atomic sauce, remove the seeds and white pith from the peppers for less spicy sauce. The seeds and white pith in peppers are responsible for the spiciness. Do not remove them if you want to make a super hot sauce.
This sauce is perfect to serve as a dipping with hot wings. Make this delicious sauce as you like and stock it in the refrigerator. The homemade sauce is healthier, cheaper, and most importantly according to your taste.
Follow the recipe below to make the perfect Wingstop Atomic sauce.
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
How to make atomic sauce
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.
Wingstop Atomic Sauce Recipe
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
Instructions
- 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.
