Fermented Habanero Buffalo Wing Sauce
Ingredients
For the Ferment
- 10-20 habanero peppers, stemmed
- 3 cloves garlic, peeled
- 3% salt brine 30g non-iodized salt per 1 liter filtered water
For the Sauce
- 2-3 tbsp reserved ferment brine
- 3 tbsp unsalted butter melted, adjust for richness
- 1–2 tsp Japanese rice vinegar optional, for brightness
- 1 tsp smoked paprika
- 1 tsp onion powder
- Pinch of black pepper
- Optional: dash of honey or maple syrup for balance
Equipment
- Blender or food processor
- 1-quart glass jar with lid or airlock
- Fermentation weight or improvise with a small glass
- Strainer
Method
Prepare Ferment
- Place habaneros and garlic in a clean quart jar.
- Dissolve 30g salt in 1 liter filtered water to make a 3% brine.
- Pour brine over peppers until fully submerged.
- Weigh down with a fermentation weight.
- Cover with lid or airlock and let ferment at room temperature (65–72°F) for 10 days. Longer ferments (up to 20 days) yield stronger, funkier flavors.
Blend
- Drain habaneros and garlic
- Transfer fermented habaneros and garlic to a blender.
- Add 2–3 tbsp ferment brine
Blend & Strain
- Blend and strain through a fine mesh sieve for a silky sauce, or leave unstrained for a thicker texture.
Make Buffalo Sauce:
- Stir in melted butter, smoked paprika, onion powder, black pepper, and optional rice vinegar/honey.
- For raw probiotic version, stop here and use immediately.
- For cooked version, simmer gently for 2–3 minutes to meld flavors.
Serve
- Toss with wings fresh out of the oven or fryer.
- Or drizzle over wings, tacos, grain bowls, or roasted veggies.
