These vegan Buffalo chickpea quesadillas are blowing up all over social media, and for good reason. Not only will they blow away your taste buds with their tangy, spicy flavor, but they are also easy to make and popular among vegan skeptics and picky eaters. The chickpeas are very filling and the vegan cheese is incredibly melty. You get that classic, stringy, cheesy goodness when you cut up the quesadilla and pull away each piece!

In order to have Buffalo chickpea quesadillas, you need to have the right Buffalo sauce. Most Buffalo sauces are vegan, but some are better than others, especially in regards to ingredients. Primal Kitchen, for example, makes an excellent Buffalo sauce that comes in mild, medium, and hot varieties. If you have a favorite sauce, then please go ahead and use the one you prefer. You can also mix and match a couple hot sauces if you want to live dangerously and breathe fire after every bite! If you want a pronounced, tangy and spicy Buffalo flavor, opt for a classic Buffalo sauce.

The thing about chickpeas is that they easily take on various flavors. In order to keep them from sliding out of the tortillas, you have to give them a slight mash in the pan right before you finish cooking them with the Buffalo sauce. Once you mash them, remove them from the pan and get ready to make your quesadillas in a separate, clean pan, ideally one that is non-stick. One last thing to remember is that vegan cheese takes a little longer to melt, so keep your burner on medium-low heat to avoid charring the tortilla to a crisp.

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Get ready for the spice because there’s no stopping it with this sauce. It’s an amazing hot sauce recipe that is completely raw vegan. It’ll light your fire and possibly cause some panting. It serves as a tasty condiment, but you can also use it as a dip for raw vegetable sticks or dehydrated zucchini/kale chips.

This sauce looks similar to a classic salsa verde (green salsa), and it’s just as hot and tasty. You can control the spice level by adding more or using fewer peppers. The number of peppers you use may also depend on their size and variety. For example, you may only need 6 larger jalapeños, but 10 smaller jalapeños may be necessary to yield the amount of sauce you desire. If you decide to use serrano peppers or habanero peppers, you’ll have to judge how many you want to include in the sauce. Be careful with hotter peppers! Additionally, you can remove the seeds to tame the spice level if you want to use peppers that have a higher Scoville rating.

The Scoville scale is a measurement of the pungency or heat of a chili pepper. Scoville Heat Units (SHU) are based on the concentration of capsaicinoids in the pepper. A pepper’s Scoville rating is based on dry mass and chili peppers can range in pungency in worldly cuisines. The heat rating goes from 100 or less (sweet peppers) to over three million (Pepper X). The spiciest chilis rank higher than one million Scoville units and may induce sweating, panting, or possible heartburn or digestive discomfort. This is all knowledge for you to have as you go forth and blend this raw hot sauce into existence.

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Things are going to heat up when you make this hot sauce, which should be used sparingly. While this is flavorful, you don’t want to douse your food with it and have the whole meal taste like this hot sauce.

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The post Homemade Cilantro Habañero Hot Sauce appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

Light a fire on your taste buds with this hot pepper sauce. If you want to make it milder, use less habeñeros and add 1 more tomato. You can play around with ingredient measurements to get a hot sauce that you are happy with. Just don’t go overboard with the salt.

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