How to Make Frank’s RedHot Sauce at Home
Creating a homemade version of Frank’s RedHot sauce involves fermenting cayenne peppers and then blending them with vinegar, salt, and other seasonings. The result is a tangy and spicy sauce that closely mimics the original, allowing for customization of heat and flavor.
The Enduring Appeal of Frank’s RedHot
Frank’s RedHot isn’t just a sauce; it’s a cultural icon. Its simple, uncomplicated flavor profile and versatile heat have made it a pantry staple for decades. Originally developed in 1918 by Jacob Frank and Adam Estilette, the sauce’s fame exploded when it was used as the secret ingredient in the original Buffalo wings at the Anchor Bar in Buffalo, New York in 1964. This cemented its place in culinary history, proving that sometimes the most effective flavors are the simplest. Its moderate heat, vinegary tang, and clean taste make it perfect for everything from eggs and pizza to tacos and, of course, chicken wings. Making it at home offers not just savings but also the chance to tailor the flavor to your specific palate.
Unlocking the Secrets: Ingredients and Equipment
To recreate Frank’s RedHot at home, you’ll need a few key ingredients and some basic equipment.
Ingredients:
- 1 pound fresh cayenne peppers
- 3 tablespoons non-iodized salt (for fermentation)
- 2 cups distilled white vinegar
- 2 tablespoons garlic powder
- 1 tablespoon paprika
- 1 teaspoon xanthan gum (optional, for thickening)
- Filtered water
Equipment:
- Glass jars or food-grade plastic containers for fermentation
- Fermentation weights (optional, but recommended)
- Blender or food processor
- Fine-mesh sieve or cheesecloth
- Bottles for storing the finished sauce
The Fermentation Process: Building Depth of Flavor
Fermentation is the heart of recreating the complex flavors of Frank’s RedHot. This process introduces beneficial bacteria that break down the peppers, creating unique flavor compounds and enhancing their natural heat.
- Prepare the Peppers: Wash and roughly chop the cayenne peppers. Remove stems but leave the seeds for more heat.
- Salt and Pack: In a clean fermentation jar, combine the chopped peppers with the salt. Pack them down tightly.
- Add Water: Add just enough filtered water to cover the peppers, leaving about an inch of headspace at the top of the jar.
- Weight and Seal: Place a fermentation weight on top of the peppers to keep them submerged. If using a jar without an airlock, burp the jar daily to release built-up pressure.
- Ferment: Allow the peppers to ferment at room temperature (ideally 65-75°F) for 1-2 weeks. The longer they ferment, the more complex the flavor will become.
From Fermentation to Flavor: Blending and Finishing
After fermentation, it’s time to blend the peppers into a sauce and adjust the flavor profile.
- Drain and Blend: Drain the fermented peppers, reserving the brine. Add the peppers to a blender or food processor along with 1 cup of the reserved brine and the vinegar. Blend until smooth.
- Strain: Strain the mixture through a fine-mesh sieve or cheesecloth to remove any seeds or solids. This will create a smoother sauce.
- Season: Return the strained sauce to the blender and add the garlic powder, paprika, and xanthan gum (if using). Blend until well combined.
- Adjust Consistency and Flavor: Taste the sauce and adjust the consistency and flavor. Add more vinegar for tang, salt for seasoning, or reserved brine for more fermented flavor. Add water if the sauce is too thick.
- Bottle and Store: Pour the finished sauce into sterilized bottles and store in the refrigerator for up to 6 months.
Troubleshooting: Common Pitfalls and Solutions
Making your own hot sauce can be a rewarding experience, but it’s not without its potential pitfalls. Here are some common issues and how to address them.
| Problem | Possible Cause | Solution |
|---|---|---|
| Mold Growth | Insufficient salt, improper sanitation | Discard the batch and start over, ensuring proper sanitation and adequate salt concentration. |
| Lack of Flavor | Insufficient fermentation time | Allow the peppers to ferment for a longer period. |
| Too Thick/Thin Sauce | Improper water/pepper ratio, too much xanthan | Adjust the consistency by adding water to thin or xanthan gum (sparingly) to thicken. |
| Inconsistent Heat | Variation in pepper heat levels | Use a consistent variety of cayenne pepper and adjust the amount of peppers based on their perceived heat. |
Taming the Flame: Controlling the Heat Level
The heat level of your homemade Frank’s RedHot can be customized to your preference. Here are some ways to control the spice:
- Pepper Selection: Different varieties of cayenne peppers have varying heat levels. Research and choose peppers that align with your desired spice level.
- Seed Removal: Removing some or all of the seeds from the peppers reduces the heat significantly.
- Dilution: Add more vinegar or water to dilute the sauce and reduce the overall heat.
- Fermentation Time: Longer fermentation times can reduce the perceived heat as the peppers break down.
Frequently Asked Questions (FAQs)
What is the best type of jar to use for fermentation?
The best jars for fermentation are glass jars with airlocks. These allow gases to escape without letting in unwanted bacteria or mold. However, you can also use mason jars with lids, but you’ll need to “burp” them daily to release the pressure. Ensure all jars are thoroughly sterilized before use.
Can I use other types of peppers besides cayenne?
Yes, you can experiment with other peppers, but the flavor will change. Fresno peppers offer a similar heat level and flavor, while jalapeños will result in a milder sauce. Remember to adjust the recipe accordingly, as different peppers have different water contents and heat levels.
How long can I store homemade Frank’s RedHot sauce?
When stored properly in sterilized bottles in the refrigerator, homemade Frank’s RedHot sauce can last for up to 6 months. The vinegar acts as a preservative, but the flavor may mellow over time.
Why is fermentation important for hot sauce?
Fermentation adds depth and complexity to the flavor of hot sauce. It introduces beneficial bacteria that break down the peppers, creating unique flavor compounds and enhancing their natural heat. It also contributes to the tangy flavor profile characteristic of many hot sauces.
Is it safe to ferment food at home?
Yes, fermenting food at home is generally safe, but it’s important to follow proper sanitation and safety guidelines. Use clean equipment, maintain appropriate salt levels, and monitor the fermentation process closely. If you see any signs of mold or unusual smells, discard the batch immediately.
Can I skip the fermentation process?
You can skip the fermentation process, but the resulting sauce will not have the same depth of flavor. You’ll be essentially making a pepper mash, which will taste spicier, but simpler and not have the complexity that fermentation adds.
What is xanthan gum and why is it used?
Xanthan gum is a natural food additive used as a thickening agent. In hot sauce, it helps to create a smoother, more consistent texture. It’s optional, but it can improve the overall mouthfeel of the sauce.
How do I sterilize bottles for storing the hot sauce?
There are several ways to sterilize bottles. The easiest method is to boil them in water for 10 minutes. You can also run them through a dishwasher on the sanitize cycle or bake them in the oven at 250°F for 20 minutes. Always let the bottles cool completely before filling them with hot sauce.
My hot sauce is too salty. How can I fix it?
If your hot sauce is too salty, you can dilute it with more vinegar or water. You can also add a small amount of sugar or honey to balance the saltiness. If you are using fermented brine, avoid adding more of that as it will also be salty.
What are some other uses for Frank’s RedHot besides Buffalo wings?
Frank’s RedHot is incredibly versatile. You can use it to spice up eggs, pizza, tacos, soups, stews, chili, and even cocktails like Bloody Marys. It’s also a great addition to marinades and sauces for meat, poultry, and seafood. Its simple ingredient list and clean flavor make it work well in any recipe where you need a little kick.
How can I make a milder version of this recipe?
To make a milder version, remove the seeds from the cayenne peppers before fermenting. You can also use a smaller quantity of peppers or substitute some of the cayenne with milder peppers like jalapeños. Adding more vinegar or water will also dilute the heat.
What is the best way to handle the peppers safely?
When handling hot peppers, it’s essential to wear gloves to protect your skin from the capsaicin, the compound that makes them spicy. Avoid touching your face or eyes while handling peppers. After handling, wash your hands thoroughly with soap and water. If you accidentally get pepper juice in your eyes, rinse them immediately with cool water.