Buffalo Reaper

Fermented Ingredients (365 days):
• Carolina Reaper 155g
• Garlic 61g

Fresh Ingredients:
• Unsalted butter 12 tbs
• Red Pepper Flakes 1 tsp
• Cayenne Pepper Powder 2 tsp
• Smoked Paprika 1 tsp
• Honey 1 tbs
• White Vinegar 2 Cups
• Salt 1/2 tbs
• Lime 1/2 Juiced

Start by making a base sauce blending the peppers and garlic with the vinegar, salt, and lime juice on high for 5 minutes. Simmer that afterwards (wearing a mask) skimming the solids off the top, and let cool. Soften the butter in a microwave, add the remaining ingredients, blend everything together on high for another 5 minutes. Yields about 25oz 

Notes:
• First and foremost serve warm. When cold the butter starts to set and you're left with a whip cream texture. It's fine to store in the fridge or whatever but don't expect to use it efficiently
• To make this I used the frank a bitch sauce recipe as a base and added things from there (about 20oz). A lot of recipes I saw online suggested using equal parts liquid oz to butter tbs, which sounded disgusting to me especially when I consider all the fatty foods I'll probably put this on
• 12 tbs was almost too much even given the consistency
• Texture itself when warm is really good though. Very creamy but still pours fine
• Pretty hot but the butter tames it a bit. Using fresh peppers would probably be hotter
• I saw some people adding mustard to their buffalo sauces and I might try it next time
• Trying this fresh I thought I went overboard with all the spice and honey but they've all really come together nicely a week later
• Really nice tang from the ferment
• Maybe scale back the salt just a tiny bit but it tastes fine