Remove the ends of the jalapeno chili peppers, bird’s eye chili and cut them into 2-inch pieces. We suggest using rubber gloves for this step since your skin might get burned or irritated cutting them without gloves.

Add 1/4 cup water, 1/2 cup rice vinegar, and 1/4 tsp salt into a glass container. Then transfer 1 oz chili peppers, 3 oz jalapeno chili peppers into the container. Store it in a dark place at room temperature.

After 5-7 days, it will have some small bubbles floating on the surface. Transfer the chili mixture from the jar into a high-speed blender for 1 minute to get more liquid out of them.

In a small pan, melt the 1 tsp butter, then add in 1/4 tsp paprika, 1/4 tsp garlic powder, and 2 tsp Worcestershire sauce.

Strain the blended mixture through a fine-mesh sieve to create a smooth sauce.

Pour the butter mixture into the chili sauce and stir to incorporate. Keep the sauce in a food container. Store the buffalo sauce in the fridge for up to 2 months.