Buffalo Sauce
Add a Note
My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 310 |
| Fat: | 5 g |
| Carbohydrates: | 56 g |
| Protein: | 13 g |
| Calculated per 1.5 cups. | |
Yield: 1.5 cups
Yield: 1.5 cups
Ingredients
- 1 cup 1 cup Apple Cider Vinegar
- 1/2 cup 1/2 cup Yellow Onion, chopped
- 1/2 tsp 1/2 tsp Coconut Oil, Organic
- 1/2 tsp 1/2 tsp Salt
- 10 whole 10 whole Fresno Chiles
- 3 cloves 3 cloves Garlic, chopped
- 3 cup 3 cup Water
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Remove stems from chilies, and slice peppers.
- Sauté onion, garlic, and peppers in 1/2 teaspoon of coconut oil for 3 minutes on high.
- Add 2 cups of water, and cook on high stirring occasionally for 10–15 minutes.
- After 10–15 minutes, add an additional cup of water.
- Turn heat to medium, and continue to cook until all the water has evaporated and the peppers are soft.
- In a high-speed blender or food processor, blend the sautéed peppers, onion, and garlic.
- Add 1/2 teaspoon of salt, and slowly add in 1 cup of apple cider vinegar.
- Blend until smooth.
- Serve.
- Serve withBuffalo wings.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
The sauce was very spicy so we added a can of diced tomatoes, blended and YUM!