Jalapeño Popper Sauce
A zesty, creamy sauce perfect to top all your favorite Tex-Mex creations.

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Jalapeño Popper Sauce

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Adjust Servings:
2 cups Coconut milk kefir Freshly harvested is best!
2 large Jalapeño peppers Green is best for the popper flavor. This amount can be adjusted depending on your heat preferences. Remove the seeds before adding to kefir for milder heat.
2 large Fresh garlic cloves Cut in half.
Necessary Tools:
One quart-sized wide-mouth jar with plastic lid
Fine mesh strainer

A great dairy-free sauce reminiscent of Jalapeño Poppers, with added probiotic benefits supporting the healthy microbiome activity in our guts.



    • Necessary Tools:



    A great way to infuse your cultured coconut kefir with amazing flavors is to initiate a secondary ferment. This allows the kefir time to absorb and incorporate the flavor compounds of whatever ingredients suit your fancy. This coconut kefir-based sauce is super simple to execute and yields very tasty results! You can use it to top your favorite Tex-Mex dishes thereby instilling them with probiotic benefits. We add this to many of our favorite dishes such as tacos, burritos, nachos and even to dress taco salads. And let me tell you, it really makes for a fabulous guacamole! Additionally you can use this infused sauce as a base in other applications. For example, you can strain these infusions to create more dynamic spreads and cheeses!

    I hope you enjoy the simplicity of this basic recipe and I look forward to hearing about your results!

    Happy crEATing,

    Love Liza

    *Please use caution when incorporating ferments and probiotics into your diet. For more information on some of the potential risks please read this.


    15 minutes

    Prep peppers and garlic

    Rinse peppers with filtered water and roughly chop up, you can remove the seeds for a milder result. Cut garlic cloves in half.

    24 hours

    Second ferment

    Place peppers and garlic into your mason jar and cover with coconut milk kefir. Place in a warm space on your kitchen counter and let ferment for up to 24 hours.

    10 minutes

    Strain sauce

    Place strainer over another wide-mouth jar or bowl and pour kefir into strainer to remove pepper and garlic pieces. Discard pepper and garlic chunks or chop up finer and return to kefir to create a chunkier salsa topping. Serve immediately or store in refrigerator for up to one week.


    Hoke Poke
    Cultured Coconut Milk Kefir “Creem Cheez”
    Hoke Poke
    Cultured Coconut Milk Kefir “Creem Cheez”

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