...and you thought you knew everything.

Frequently Asked Questions

  • Q: Can I cook with Wild Jr’s.

    A: Yes! The roasted flavor of Wild Jr’s is mellow and delicious. However, cooking will neutralize the probiotics. To get the super-food probiotic benefits, shake some on your food before serving.

  • Q: Does the sauce have to be kept refrigerated?

    A: Wild Jr’s hot sauce is stable at room temperature for extended periods, however it is an unpasteurized whole food with living probiotics. Because of this we recommend refrigeration to realize the “best-by” date.

  • Q: Wild Jr’s costs more than some of the big name hot sauces, why is that?

    A: Some of the hot sauces on the grocery shelf are reconstituted pepper powder, and/or have cheaper additives like vinegar, carrot, vegetable juice, sugar, and even corn syrup as significant ingredients. In addition, Wild Jr's is bespoke. The big name sauces have economies of scale in production that we don’t have. Wild Jr’s is made from fresh peppers, pure water and sea salt without any fillers. Ours is a premium product that requires weeks to months of ageing from garden to bottle.

  • Q: What is the shelf life of the sauce?

    A: The “best-by” date is located on the bottle label. Please keep under refrigeration.

  • Q: What if the sauce looks separated?

    A: Some light colored sediment on the bottom of the bottle is normal, it’s simply some of the solids precipitating out during storage. Just shake well before using. If the sauce separates, just shake well. If it changes color to something other than the bright pepper red color, it may be heat damaged or past it's "best-by" date.

  • Q: What probiotics are present in the sauce?

    A: Beneficial probiotics are naturally occurring during the fermentation process and have been used to preserve food for thousands of years.

    Lactobacillus and Bifidobacterium are present though other gut friendly beneficial probiotics may also be present. Similar strains are found in kombucha, kimchi, sauerkraut, miso, yogurt, kefir and some pickles.