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Homemade Fermented Buffalo Wings Sauce (From Scratch!)

Homemade Fermented Buffalo Sauce (From Scratch!)

Full of Plants
4-ingredient homemade hot sauce made from scratch and fermented for 7 days. It tastes just like Frank's Red Hot!
4.8 from 5 votes
Prep Time 30 mins
Fermentation 7 d
Course Condiment
Cuisine American
Servings 1 cup
Calories 12 kcal

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!

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: 1/4 cupCalories: 12kcalCarbohydrates: 1gProtein: 0.8gFiber: 0.5gSugar: 1g
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