Fresh From the Garden Probiotic Hot Sauce

Fresh From the Garden Probiotic Hot Sauce

Last night, my husband put together his plate of rice and beans and

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plantain tortillas and went to the fridge for hot sauce…empty. Then, he checked the pantry…empty. If you know my husband, you know this is a tragedy of epic proportions. No meal is complete without hot sauce. I’m pretty sure his taste buds are dead.

We are big fans of this store-bought organic Jalepeno Hot Sauce, but when we have peppers in our garden, we enjoy making our own. Luckily, I had a jar of fermented peppers and garlic in the fridge just waiting to be made into hot sauce. Five minutes later, we had hot sauce and my husband’s meal was complete! (Whew!)

{Side-note: If you have a black thumb like me, you should try growing peppers! Peppers, rosemary, and a handful of strawberries are about all I can keep alive in my garden}.

Probiotic Hot Sauce // This House of Joy

Making your own hot sauce is ridiculously easy. You’ll need a pint-sized jar’s worth of your favorite peppers (we used jalepeños, anaheims, and habaneros) and some fresh garlic. You’ll also need some fresh whey (or veggie culture starter), filtered water, and sea salt. I like to have a glass weight as well to keep my peppers below the water line.

**If you need Veggie Culture Starter, Body Ecology has offered This House of joy readers 15% off until 9/20/14. Follow this link and use the code JOY2014.

Which peppers should you use? Check out this Pepper Scale to see which suit your taste buds and heat tolerance best! If I were making my ideal hot sauce, I would use all red jalepeño peppers. They’re not too hot and pair well with most everything. My husband likes things a LOT hotter than me, which is why we use habaneros in his hot sauce.

Have fun and experiment to find your favorite combo!

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Probiotic Hot Sauce
Recipe type: Condiment
  • 1 pint of peppers
  • 2-4 cloves fresh garlic
  • filtered water
  • ½ tbsp sea salt
  • 2 tbsp liquid whey or one Veggie Culture Starter packet
  • 2 tbsp apple cider vinegar
  1. Remove stems from peppers and place in pint-sized mason jar with the garlic.
  2. Add salt and whey and cover with filtered water, making sure to leave at least 1-inch of space at the top of the jar.
  3. If you have one, use a glass weight to keep the peppers below the water line.
  4. Secure the lid tightly and leave at room temperature for approximately 3 days.
  5. Open the jar each day to release the pressure.
  6. Once peppers are fermented, pour the entire container of peppers and liquid into a high-powered blender with 2 tbsp apple cider vinegar.
  7. Blend on high until smooth.
  8. Add more salt, if needed, to taste.
  9. Add a small amount of water, if needed to thin the mixture to your desired consistency.
  10. Transfer to a glass bottle and store it in the refrigerator.
  11. It should keep for a couple of months.

Note: I feel like I say this a lot, but I will say it again. You need a high-powered blender for this recipe. If you don’t have a Vitamix or Blendtec, ask a friend if you can borrow theirs so you can get your hot sauce super smooth.

Homemade hot sauce makes a FABULOUS (and affordable) gift idea, so keep that in mind when you’re planning for Christmas. If you want to make it for Christmas, make sure you give yourself plenty of time and have plenty of refrigerator space available. Trust me. Last year, my dad commissioned me to make him 100 bottles for his clients. I should have given myself a lot more time!!

Probiotic Hot Sauce // This House of Joy

Have you ever made your own hot sauce? What peppers did you use? Let me know in the comments!

This House of JOY

This post was shared with Wellness Wednesday and Natural Living Monday.

About This House of Joy

Wife & Mommy. Real food advocate. Essential oil enthusiast. Chocoholic. Lyme warrior. All things work together for good.


  1. This looks amazing! The jalapeno one sounds good too. I’d like to try both, but the link above for the jalapeno one doesn’t go to the right place. It goes to a blog designers site. Is that recipe still available?

    • Hi Stephanie! Thanks so much for bringing that to my attention! I have no idea how that link got there. (Mom brain?!) Anyhow, it’s fixed now. I only see it by the case on Amazon (Which I may start doing since we love it!), but I have bought it in the past at Whole Foods or Azure Standard. Hope that helps!!

  2. Hmmmm….I actually had fermented jalapenos from last years harvest in the fridge. Maybe I’ll try to blend them up with the acv. And then try your exact recipe as well :) Thanks for posting.

  3. This looks perfect for my husband as well! Great idea!

  4. Very funny. I was just on this morning for the first time, because I had to compare jalapeños to the carolina reapers I just bought. Wonder if they would work in here, with some additional non-pepper ingredients of course!

  5. I make sauce also. Being from the Caribbean we add all sorts of stuff i.e herbs. I put everything in a blender with vinegar and a bit of water , after its blended I cook of or about 5 minutes. The other thing I do is I use any hot pepper , scotch bonnet is a favorite, but depending on which meat or vegetable I plan to use them with I add powered clove sometimes or chive or thyme and label it. I use the red , yellow or green peppers but it’s always hot peppers.

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