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Organic Harvest Foods Arizona Peppers Organic Sauce Jalapeno Pepper -- 5 fl oz

Organic Harvest Foods Arizona Peppers Organic Sauce Jalapeno Pepper
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Organic Harvest Foods Arizona Peppers Organic Sauce Jalapeno Pepper -- 5 fl oz

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Organic Harvest Foods Arizona Peppers Organic Sauce Jalapeno Pepper Description

Gluten Free

Organic Harvest Foods Pepper Sauce is hand made with Organic Peppers grown in the sunny Rio Grande Valley of New Mexico. Therefore, in this bottle, you get a pepper sauce with a thick, rich zestful flavor that includes organic purity.


Use this versatile sauce to add to  your soups, salads, vegetables, marinades, sandwiches, pizza, buffalo wings, bloody marys, eggs, fish... Almost anything!
Free Of

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Supplement Facts
Serving Size: 1 Teaspoon
Servings per Container: 30
Amount Per Serving% Daily Value
  Fat Calories0
Total Fat0 g0%
  Saturated Fat0 g0%
  Trans Fat0 g*
Cholesterol0 mg0%
Sodium120 mg5%
Total Carbohydrate0 g0%
  Dietary Fiber0 g0%
  Sugars0 g*
Protein0 g*
*Daily value not established.
Other Ingredients: Organic red ripened jalapeno peppers, organic apple cider vinegar, organic vinegar, salt.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Buffalo Brussels Sprouts with Cashew-Dill Dipping Sauce

Ring the alarm. These fiery buffalo bites will be the talk of your next party. Your friends and family will quickly devour these roasted Brussels sprouts, enveloped in a dough-y chickpea batter, then doused in organic chipotle habanero sauce and baked to perfection. Be sure to keep the cashew dill sauce nearby to cool down the heat.

 Homemade Vegan Buffalo Brussels Sprouts and Cashew-Dill Dipping Sauce |

Serves 4
Prep time: 20 minutes | Cook time: 30 minutes

Brussels sprouts
1/2 cup So Delicious Organic Unsweetened Coconut Milk
1/2 cup sprouted chickpea flour
1 lb. Brussels sprouts, small to medium

Buffalo sauce
2-3/4 tsp. avocado oil or ghee
3 Tbsp. Organic Harvest Foods hot sauce
1/2 tsp. coconut aminos
1/2 tsp. apple cider vinegar
1/4 tsp. garlic powder

Cashew-dill dipping sauce
1/2 cup raw cashews, soaked in filtered water at least 1 hour
2 Tbsp. extra-virgin olive oil 
1 Tbsp. lemon juice 
1 tsp. apple cider vinegar 
1/2 tsp. dried dill 
1/4 tsp. pink salt, or more to taste 


    1. Preheat oven to 425 degrees F. In medium bowl, combine coconut milk and chickpea flour to create batter. Set aside to thicken.
    2. Remove stem ends from Brussels sprouts and any loose outer leaves, then slice in half.
    3. Line baking sheet with parchment paper. Thoroughly coat each Brussels sprout in batter. Arrange on baking sheet, cut side up. (Leave a little space in between each sprout to prevent sticking.) Roast for 22 minutes. (Add 1-2 minutes if using very large sprouts.)
    4. Prepare buffalo sauce. If using avocado oil, use fork to whisk together all ingredients in bowl. If using ghee, heat ghee in small saucepan over medium until melted. Then stir in the rest of the ingredients and cook on low heat for 2-3 minutes. Set aside.
    5. To make cashew dipping sauce, combine all ingredients in bullet blender and blend until a uniformly thick and creamy consistency forms. You can thin it out, if desired, with a little extra water or oil, 1 teaspoon at a time.
    6. When Brussels are ready, use spatula to lift off paper and push toward middle of pan. Pour buffalo sauce on top, then use two spoons to mix well and evenly coat. Then, lay them out flat again (it doesn’t matter if they are touching at this point). Return to oven for 7-8 minutes.
    7. Serve on appetizer tray with cashew dill dipping sauce.

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