Buffalo Sauce

Ingredients for 0

• 12 Red Chili Peppers (red Jalapeño)

• 20oz White Distilled Vinegar

• 4 Cloves, Roasted Garlic

• Salt/Pepper

• 2, 16oz Mason or Canning Jars

• Butter

• Cornstarch

Directions

• 

  Step 1

  Set your Anova Precision Cooker’s water bath to 160°. While it’s preheating, core and chop all of your peppers and add evenly into 2, 16oz Mason or canning jars. Top with white distilled vinegar, leaving about an inch of headspace. Finger tighten the lids and place in the water bath early, around 120°.

• 

  Step 2

  Once the temperature on your Anova hits 160°, set a timer for two hours.

• Step 3

  Roast a bulb of garlic in your oven, saving four cloves for the sauce we are making later.

• Step 4

  After two hours, carefully remove your jars and place on a wire rack or trivet. Let cool at room temperature. After 1-2 hours, remove the lids and pour both jars into a blender. Add your roasted garlic cloves, salt and pepper and blend.

• 

  Step 5

  Strain your mixture through a wire screen or cheesecloth to remove the solids left over.

• Step 6

  Add 8oz, a cup, of the mixture to a saucepan, heat until it simmers. Reserve the remaining sauce or double the recipe if you’re cooking a ton! The sauce straight from the blender and in a sealed mason jar will last months.

• Step 7

  Once your cup of sauce is simmering, mix half a tablespoon of cornstarch and half tablespoon of cold water in a small cup. Mix into the simmering liquid and turn the burner off. Stir for a minute.

• Step 8

  Add 3 tablespoons of butter and let it melt into the sauce. You now have wing sauce!!

• Step 9

  If you’re saving the sauce for later, seal back in a jar and place in fridge. Warm slightly to loosen it up before using it. Sauce with butter added will last 5-7 days in the fridge.

• 

  Step 10

  Wondering what to do with the leftover, unthickened sauce? Use it as you would hot sauce! Or turn it into more wing sauce a few days to weeks later!

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