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Pink Peppercorn Sauce

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Krista Numbers shares today’s recipe with the special ingredient of pink pepper essential oil because, in addition to its unique flavor and aroma, it has an incredible sourcing story behind it.

With International Women’s Day on Friday, doTERRA is holding a weeklong campaign, as they celebrate women around the world. 

Krista mentions that not only are doTERRA’s essential oils the purest and most potent because of how they source their products, but through their co-impact sourcing model, doTERRA goes into the communities where the native plants are grown and creates lasting partnerships with the people to provide fair wages and sustainable practices.

People are surprised to learn that you can cook with essential oils. Krista likes to cook with them because they’re concentrated, like an extract, with a variety of flavors to enhance her recipes.

Pink pepper is one of doTERRA’s newest oils and quickly becoming a favorite. While it looks similar to black pepper, it is more closely related to cashews and has a spicy but fruity fragrance.

Pink pepper can be diffused, and even taken internally in a glass of water or in a capsule to help calm the nervous system and support healthy blood sugar levels. It may also help boost immune fighter cells.

Pink Peppercorn Sauce


  • 3/4 cup sour cream
  • 1/4 cup milk
  • 1 tablespoon fresh chopped dill
  • 1 1/2 tablespoon horseradish
  • 2 drops pink peppercorn oil
  • 1/2 teaspoon honey
  • 1/2 teaspoon salt


  1. Place all ingredients in a blender and puree until smooth.  Serve spooned over your favorite meat or vegetable. 

Visit to enter to win a doTERRA gift set which includes a LUMO diffuser, pink pepper oil, cheer oil and balance oil. The contest ends March 10.

Learn more about doTERRA at or follow the brand on social media @doterra.

To learn more about doTERRA’s sourcing and philanthropic initiatives designed to support global anti-trafficking efforts, visit

This story includes sponsored content. 

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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