With this recipe, I will show you how I make gluten-free, eight major allergy-friendly, and no garlic buffalo sauce. I originally came up with this sauce recipe just like most of my recipes so that my daughter Kara could be able to eat some delicious, and safe buffalo sauce. She has always enjoyed spicy food and trying to find a ready-made hot sauce has been impossible that has no garlic and still tastes good.
You Will Need!
5 large red bell peppers sliced
1 large white onion sliced ( if can’t eat onion sub tomato)
1 tablespoon of olive oil ( or avocado oil)
2 cups of water
2 cups of distilled white vinegar ( can sub apple cider vinegar )
1 or 2 tsp of salt to taste
½ to 1 tsp of ground white pepper
2 to 3 tablespoons of sugar to taste (can sub honey, or agave nectar)
2 tablespoons of smoked paprika
1 to 2 tablespoons of ground cayenne pepper
Let's Get Started!
In a large sauce, or stockpot add the olive oil, and saute the sliced onion till it is starting to caramelize. Next, add in the red pepper in with the onions, pour the water, and vinegar into the pot as well. Bring to a low boil, and let boil for 30 minutes.
After the 30 minute boil reduce heat to low so that it can simmer. Now add the salt, white pepper, sugar, paprika, and cayenne pepper to the pot stirring well. Let this simmer for one hour.
Then let cool for one hour at room temperature before you add to a blender or food processor. After you have purred the mixture, you can strain if you do not like the vegetable pulp, but I leave my pulp since I use my sauce as a coating many times, and I enjoy the texture it adds.
This mixture can be held in the refrigerator for a week, or frozen to be used at a later time for up to a year. Recipe yields approx 6 to 7 cups of sauce. Use this a variety of ways as a hot sauce to add a kick to any dish, or as a coating for chicken, and steak! We hope this recipe helps tame your Allergy Dragon. Please feel free to share this recipe, leave a message, subscribe, and check out Allergy Dragon YouTube channel.