Let’s Get Spicy!

Written By Josh Jennings

Gratitude, Invitation, and Homemade Hot Sauce!

Check out the recipe below!

Curious about how the veggie box program works? Check out this page where I explain all about it.

This week’s box is a good one, and I’m excited to share it with you! If you’re a veggie box customer, I want you to know that I’m grateful for the steady support you’ve shown—it allows me to focus on growing quality food rather than chasing quantity. That shift is what makes all the difference for me as a farmer.

If you haven’t tried a box yet, this is a great time to join! Subscriptions make it possible for me to plan, budget, and keep this farm humming. You can skip a week anytime, or cancel if life changes, but every subscription helps me keep doing the work I love—growing good food and feeding my community. And if now’s not the time, that’s okay too - know you’re always welcome at my (virtual) table!

This Week’s Veggie/Goldi Box: Broccoli, tomatoes, cayenne peppers, habanero peppers, colored sweet peppers, onion, garlic, beets, delicata squash


This Week’s Spice from Stock+Spice: Hot Sauce Blend

Order a veggie box here - it’s a beautiful one!

Josh’s Noshes
Stovetop Hot Sauce

🎥 [Watch the video demo here] to see how the hot sauce comes together in my kitchen.

Spice Profile: black pepper, chipotle, coriander, cumin

Hot sauce has been crafted for centuries across cultures—fermented in Mexico, vinegar-based in the American South, pepper-forward in the Caribbean. However you make it, the goal is the same: to bottle fire, flavor, and balance. Here’s my version, with just a touch of honey to round out the heat.

Consider wearing food-safe gloves for this recipe, the peppers are hot!

Ingredients:

  • ¾ lb hot peppers, chopped

  • ¼ lb sweet peppers, chopped

  • 1 small onion, chopped

  • 4 garlic cloves, chopped

  • 1 small beet, chopped

  • 2 tsp Stock+Spice Hot Sauce Blend

  • Juice of 3 limes

  • ⅓ cup cider vinegar

  • 1 Tbsp salt

  • 1 Tbsp honey

  • 3 cups water

Method:

  1. Combine peppers, onion, garlic, beet, spice blend, lime juice, vinegar, salt, honey, and water in a pot.

  2. Bring to a boil, then reduce to a simmer. Cook ~35 minutes, until the vegetables are very soft.

  3. Puree the mixture until smooth, then strain through a fine sieve.

  4. Taste and adjust with more salt, honey, or lime juice if needed.

Storage: Keeps in the fridge for months (if you don’t polish it off sooner).

Try it drizzled on tacos, stirred into chili, or as a fiery finishing touch for scrambled eggs.

Josh Jennings