Fermented Habanero Buffalo Wing Sauce
If you’ve ever opened a jar of peppers and felt like you just uncorked pure fire, you know the thrill of fermentation gone a little “too long.” That’s exactly how this recipe was born. I set...
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Cooking tools:
- Blender
- Fine-mesh sieve
- Kitchen scale
- Mason jar
- Fermentation weight
- Airlock
- Measuring spoon
- Measuring cup
- Saucepan
- Stove
- Spoon
- Mixing bowl
- Oven
- Deep fryer
- Colander
- Tongs
- Pitcher
Ingredients
- 10-20 habanero peppers, stemmed
- 3 cloves garlic, peeled
- 3% salt brine (30g non-iodized salt per 1 liter filtered water)
- 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
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