Description
This Dill Pickle Hot Sauce combines the tangy crunch of dill pickles with the heat of fresh jalapeños or serrano peppers, blended into a smooth, flavorful condiment. Perfect for adding a zesty kick to sandwiches, burgers, or snacks, this quick and easy hot sauce brings a unique fusion of pickle brine acidity and spicy warmth.
Ingredients
Scale
Pickle and Pepper Base
- 1 cup chopped dill pickles (with some pickle juice)
- 3–4 fresh jalapeños or serrano peppers, chopped (seeds in for more heat)
Flavorings
- 1/4 cup white vinegar or pickle brine
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- 1 clove garlic, minced
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt (adjust to taste)
- 1/2 teaspoon sugar or honey (optional, to balance acidity)
Cooking Oil
- 2 tablespoons olive oil or neutral oil
Instructions
- Heat Oil and Sauté Aromatics: In a small saucepan, heat the oil over medium heat. Add minced garlic and chopped peppers and sauté for 2–3 minutes until they soften slightly and become fragrant, which helps release their flavors.
- Add Pickles and Seasonings: Stir in the chopped dill pickles along with their juice, then add white vinegar or pickle brine, fresh or dried dill, onion powder, salt, and sugar or honey if using. Bring the mixture to a simmer to meld the flavors, cooking gently for 5–7 minutes.
- Cool the Mixture: Remove the saucepan from heat and allow the hot sauce base to cool slightly; this makes it safer and easier to blend.
- Blend Until Smooth: Transfer the mixture to a blender or food processor. Blend until you achieve a smooth and uniform consistency. Add additional pickle juice or a splash of water if you prefer a thinner sauce.
- Adjust Seasonings and Heat: Taste the sauce and adjust the seasoning as desired. For more heat, blend in another fresh chili or a pinch of cayenne pepper.
- Store Properly: Pour your finished Dill Pickle Hot Sauce into a clean glass jar or a hot sauce bottle. Store it in the refrigerator where it will keep fresh and flavorful for up to three weeks.
Notes
- You can use either fresh or dried dill depending on what you have on hand; fresh dill will give a brighter herbaceous note.
- Adjust the heat level by including or removing chili seeds and choosing your preferred type of chili pepper.
- If you want a vegan option, use honey substitute or leave the sweetener out entirely.
- Use a neutral oil like canola or vegetable oil as an alternative to olive oil to keep flavors mild.
- The sauce thickens slightly as it cools, so blend to desired consistency.
- Always store in the refrigerator to maintain freshness and safety.
