Whole 30 Whole30 Roasted Red Pepper Buffalo Sauce
Buffalo sauce is one of those condiments that seems simple until you flip over a bottle at the grocery store and spot sugar, artificial colors, or other additives that immediately knock it out of compliance. This version solves that problem by building deep, smoky flavor from scratch — starting with two red bell peppers charred under the broiler until their skins are completely blackened and blistered. That steaming and peeling step is what gives the finished sauce its velvety body and a subtle sweetness that balances the heat beautifully. Ghee steps in where butter would normally go, whisked in at the end to create that glossy, restaurant-style finish without any dairy that could trip up your reset. Smoked paprika, garlic powder, and a hit of cayenne round everything out so the flavor is layered and bold, not just one-note hot. It makes eight servings, so you'll have plenty to drizzle over chicken, dunk veggies into, or spoon onto a burger bowl all week long. Keep a jar in the fridge and you'll wonder how you ever settled for the store-bought stuff.
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Learn more →Ingredients
8 servings
- 2 large red bell peppers
- ½ cup hot sauce (sugar-free, such as frank's redhot original — verify no additives)
- 3 tbsp ghee
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ¼ tsp salt
Instructions
- 1
Position an oven rack 6 inches from the broiler and preheat the broiler to high. Place the red bell peppers on a baking sheet and broil, turning with tongs every 4–5 minutes, until the skins are deeply charred and blistered on all sides, 15–18 minutes total.
- 2
Transfer the charred peppers to a bowl and cover tightly with a plate or plastic wrap. Let them steam for 10 minutes, then peel off and discard the skins, remove the stems and seeds, and roughly tear the flesh.
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