Rocco’s Wing Sauce

2018-06-09
  • Yield : 4 cups
  • Cook Time : 30m
  • Ready In : 30m
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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

Method

Step 1

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.

Step 2

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.

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