I got many requests regarding where to find Frank’s Red Hot sauce since I released these Buffalo Jackfruit and Rice Bake and Buffalo Sweet Potato Soup recipes. Instead of telling you where to find it, I’m going to show you how to make it!
It requires just 5 ingredients and tastes just like the real one, if not better! It is now my favorite hot sauce!
What you need to make buffalo sauce are just red cayenne peppers, rice vinegar, water, salt, and paprika.
We start by removing the seeds and stems of the peppers. For this step, I highly recommend using gloves because if you touch the peppers and then touch your face or rub your eyes…well it’s going to hurt.
Once your cayenne peppers are ready, transfer to a food processor, add rice vinegar, water, salt, and process.
You can then transfer the mixture to a glass jar and let it ferment! The fermentation process not only makes the sauce easier to digest, but it also increases its shelf life.
After a few days, the mixture won’t have a raw pepper smell anymore, it will have a sweeter, more pleasant flavor. I usually let mine ferment for 7 days as I didn’t notice a big difference if fermented for longer than that.
The final step is blending the mixture in a blender to squeeze out even more juice from the peppers. Strain and transfer to a hot sauce bottle or glass jar! You shouldn’t have a lot of leftover pulp after straining. If you do, blend the pepper purée with some fried shallots, lemongrass, oil, garlic, and maple syrup to make an aromatic chili paste. No waste!
To get the well-known flavor of Frank’s Red Hot Sauce, you can add a few drops of butter flavor. This is totally optional and the sauce will still taste great without it, it just adds that subtle buttery flavor that makes the original version special.
If you are familiar with Frank’s Red Hot, be aware this one is a bit sweeter and slightly less spicy, which I actually love! Use this hot sauce to marinade tofu, make dressings, sauces, or drizzle on vegetables.
Let me know in the comments if you try this recipe!
Homemade Fermented Buffalo Sauce (From Scratch!)
Ingredients
- 10 ounces red cayenne peppers
- 1/2 cup white rice vinegar (or white vinegar)
- 1/4 cup water
- 1 tsp salt
- 1/4 tsp paprika
- 1/4 tsp butter flavor optional
Instructions
- Start by preparing the peppers. Using gloves, remove the stems and seeds of the cayenne peppers and discard.
- Transfer the red cayenne peppers to a food processor. Add the white rice vinegar, water, and salt. Process for 2-3 minutes or until it forms a slightly chunky mixture.
- Transfer the paste to two small glass jars (or a large one) and cover with a cheesecloth. Place in a dark place at room temperature. Let it ferment for 7 days, stirring every other day. After about three days you should already see some bubbles while stirring, this means the fermentation has started. The smell will also change, getting a sweeter, more pleasant one.
- After 7 days, transfer the mixture to a high-speed blender. Blend on high-speed for about 1 minute. By blending once again we will get more liquid out of the peppers.
- Strain the sauce using a fine mesh sieve over a bowl. Discard the pulp (or use in stir-fries, chili pastes, etc). Add the paprika and butter flavor to the sauce and transfer to a small bottle or clean jar.
- Store in the refrigerator for up to 1 month. You can use this buffalo sauce as a marinade for tofu, seitan, tempeh, or use in dressing, sauces, etc!
I always love having Buffalo sauce over honey BBQ wings and adding sour cream to it. How long did it take you to complete this?
Thank you for the recipe! Can you say what the butter flavour is?
The butter flavor is totally optional, it’s usually sold in small bottles (like vanilla extract) and adds a sweet and buttery flavor.
You can also mix the buffalo sauce with some melted vegan butter if you want to use it as a dipping sauce.
I also love Frank’s Red Hot. This is an unexpected place to find fermentation! At least, for me. Living in the U.S. and never having made my own hot sauce, I’m very happy to find your recipe kills two birds with one stone: natural ingredients AND a familiar way to enjoy fermented foods. I definitely must try this!
Thank you very much for sharing Thomas. Your voice, recipes, and photography all are wonderful.
Thanks for your kind words Andrea 🙂
I’m glad you find this recipe interesting! It’s fun to make your own hot sauce, plus you know exactly what’s inside 🙂
What a cool recipe, such a great idea to make your own hot sauce! It looks and sounds delicious and I love how you photographed it, that little juice jar is beautiful!
Thanks Nicole! Glad you like the recipe and photos 🙂
Made this and it’s super tasty thankyou! But is it actually a fermented sauce? With the vinegar it’s more of a pickle isn’t it?
You’re welcome! Glad you liked it!
I say fermented because there is some fermentation going on with the peppers (some bubbles forming after a few days).
Bonjour Thomas,
Ou trouver des piments de cayennes frais en France ?
Merci beaucoup !
Brice
Bonjour Brice,
Je les trouvent au supermarché, ce sont de longs piments rouges.
What butter flavor do you use? I’ve tried McCormick but I didn’t like it.
I’m using a brand from Europe so I’m afraid it’s not available in the US. But I’m sure there are other great ones.
Hi Thomas,
Do you think this will freeze well?
Thanks! Excited to try!
Hi Jodi,
I think it will freeze well, but it keeps for weeks in the refrigerator.
Hi Thomas, I’m looking at making this, you’ve mentioned that the butter flavour is optional. I live in Australia and we don’t have this kind of thing here, could I use regular butter when blitzing so it emulsifies??
Hi Kim,
You could use vegan butter, just be aware that it might decrease a bit the shelf life of the sauce.
Why use cheesecloth to cover it instead of a lid? I am seeing other fermentation recipes that call for a lid. Just wondering, thanks!!
I prefer to use a cheesecloth to let some of the gas produced during the fermentation escape. Using a lid is okay though.
Hey! Love the recipe!
Just wanted to know if 7 days wait is a must? I mean how much less can I wait?
Hey,
I would say 5 days at least. Letting the chili ferment not only improves flavor, but it also helps the sauce keep longer.