- 10 ounces (300g) red cayenne peppers
- 1/2 cup (120ml) white rice vinegar (or white vinegar)
- 1/4 cup (60ml) water
- 1 tsp salt
- 1/4 tsp paprika
- 1/4 tsp butter flavor (optional)
- 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!
For a spicier sauce, you can substitute some of the red cayenne peppers for Thai chilies. I recommend testing different ratios to find out which one you prefer.
Nutritional information is an estimate.
- Serving Size: 1/4 cup
- Calories: 12
- Sugar: 1g
- Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 0.8g