Description
This Dill Pickle Hot Sauce is a bold fusion of tangy pickle brine and spicy jalapeños, creating a unique and flavorful condiment. Whether you drizzle it over tacos, mix it into dressings, or use it as a marinade, this homemade hot sauce will bring a zesty kick to any dish.
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 dill pickle juice, white vinegar, water, jalapeños, chopped dill pickles, garlic, fresh dill, sugar, salt, and black pepper. Blend until smooth.
- Cook: Pour the blended mixture into a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce to low and simmer for 10 minutes, stirring occasionally.
- Strain: Remove the saucepan from heat. Strain the mixture through a fine mesh strainer into a bowl to remove any solids. Press down to extract as much liquid as possible.
- Bottle: Pour the strained hot sauce into sterilized bottles or jars using a funnel. Seal tightly.
- Cool and Store: Let the sauce cool to room temperature, then store in the refrigerator for up to 3 months. Shake before using
Notes
- For a milder sauce, remove all jalapeño seeds before blending.
- For extra heat, add a serrano or habanero pepper.
- To make it shelf-stable, use a proper canning method and process in a boiling water bath for 10-15 minutes.
- Use apple cider vinegar instead of white vinegar for a slightly fruity twist.
- Great on tacos, burgers, eggs, grilled chicken, and more!
- Prep Time: 5 minutes
- Cook Time: 10 minutes