Description
This Dill Pickle Hot Sauce is a bold and tangy condiment that combines the sharpness of dill pickles with the heat of jalapeños. Perfect for drizzling over tacos, burgers, fries, and more, this homemade hot sauce is easy to make and packed with flavor. Whether you like your hot sauce mild or extra spicy, this recipe can be adjusted to suit your taste!
Ingredients
Scale
- 1 cup dill pickle juice 🥒
- 1/2 cup white vinegar 🍶
- 1/4 cup water 💧
- 4–6 jalapeño peppers, seeds removed for less heat 🌶️
- 1/4 cup chopped dill pickles 🥒
- 2 cloves garlic 🧄
- 1 tablespoon fresh dill, chopped 🌿
- 1 teaspoon sugar 🍬
- 1/2 teaspoon salt 🧂
- 1/2 teaspoon black pepper 🌶️
Instructions
- Prepare Ingredients: Slice the jalapeño peppers, and chop the dill pickles and garlic.
- Blend: In a blender or food processor, combine pickle juice, vinegar, water, jalapeños, chopped pickles, garlic, fresh dill, sugar, salt, and black pepper. Blend until smooth.
- Cook: Pour the blended mixture into a saucepan. Bring to a boil over medium-high heat, then reduce to low heat and simmer for 10 minutes, stirring occasionally.
- Strain: Remove from heat. Strain through a fine mesh sieve or cheesecloth into a bowl to remove solids. Press down to extract as much liquid as possible.
- Bottle: Pour the strained hot sauce into sterilized bottles or jars. Seal tightly.
- Cool & Store: Let the hot sauce cool to room temperature. Store in the refrigerator for up to 3 months.
Notes
- For a spicier sauce, add serrano or habanero peppers.
- If the sauce is too thin, simmer longer. If it’s too thick, add a splash of pickle juice.
- Store in the refrigerator and shake before use.
- Use as a burger topping, taco drizzle, fry dip, or marinade.
- Prep Time: 10 minutes
- Cook Time: 15 minutes