Homemade Buffalo Sauce Recipe:
10 organic Cayenne Peppers (176g for this recipe)
1 1/2 cups organic white vinegar
3 organic garlic cloves, skin fully removed
1/2 tablespoon fresh squeezed lime juice
1/8 teaspoon sea salt
1/2 teaspoon organic paprika
1/2 bay leaf
Rinse and remove the tops from the peppers and place into a medium, non-reactive sauce pan (i.e. ceramic or stainless steel). Add remaining ingredients and bring to a boil. Reduce heat to low/medium-low, cover and let simmer for 20-25 minutes, or until the peppers are soft and tender.
Once peppers are soft add to a food processor, blender, or Vitamix and blend until smooth. If end result does not end in a smooth puree, strain through a fine sieve and discard any sediment it catches.
Return to sauce pan and simmer on low for another 15 minutes.
Place in an airtight glass container and refrigerate overnight.
While mine never lasts this long, it can save for about 5-6 months when refrigerated in airtight container, but always check for mold or signs or spoil before using.
Nutrition Info (3 tablespoons):
40 calories, 1.9g fat, 0.4g saturated fat, 0g trans fat, 0mg cholesterol, 17.3mg sodium, 6.5g carbohydrates, 3g fiber, 1.1g sugar, 1.1g protein
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