Print
Homemade Fermented Buffalo Wings Sauce (From Scratch!)

Homemade Fermented Buffalo Sauce (From Scratch!)

4-ingredient homemade hot sauce made from scratch and fermented for 7 days. It tastes just like Frank’s Red Hot!


  • Author: Full of Plants
  • Yield: About 1 cup 1x

Ingredients

  • 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)

Instructions

  1. Start by preparing the peppers. Using gloves, remove the stems and seeds of the cayenne peppers and discard.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Notes

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.

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 12
  • Sugar: 1g
  • Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0.5g
  • Protein: 0.8g