Description
This zesty Dill Pickle Hot Sauce combines tangy dill pickles, fiery jalapeños, and fresh herbs to create a vibrant, flavorful condiment perfect for spicing up sandwiches, burgers, and more. Quick to make and easily stored in your fridge, this sauce blends a balance of acidity, heat, and savory notes for a unique homemade hot sauce experience.
Ingredients
Scale
Main Ingredients
- 1 cup chopped dill pickles (with some pickle juice)
- 3–4 fresh jalapeños or serrano peppers, chopped (seeds in for more heat)
- 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)
- 2 tablespoons olive oil or neutral oil
Instructions
- Heat Oil and Sauté Aromatics: In a small saucepan, heat the oil over medium heat. Add the minced garlic and chopped peppers and sauté for 2–3 minutes until they are slightly softened and fragrant, releasing their flavors.
- Add Pickles and Seasonings: Stir in the chopped dill pickles (including some pickle juice), white vinegar or pickle brine, fresh or dried dill, onion powder, salt, and optional sugar or honey. Bring the mixture to a gentle simmer and cook for 5–7 minutes to meld all the flavors together.
- Cool the Mixture: Remove the saucepan from heat and allow the mixture to cool slightly so it’s safe to blend without splattering.
- Blend Until Smooth: Transfer the cooled mixture to a blender or food processor. Blend until smooth and creamy. If you prefer a thinner consistency, add additional pickle juice or water gradually, blending to incorporate.
- Adjust Seasoning and Heat: Taste the sauce and adjust the seasoning to your liking. For extra spiciness, blend in another raw chili pepper or sprinkle in a pinch of cayenne pepper and blend again.
- Store and Serve: Pour the finished hot sauce into a clean glass jar or hot sauce bottle. Refrigerate and use within 3 weeks for the best flavor and freshness.
Notes
- You can use either jalapeños or serrano peppers; keep the seeds if you want more heat.
- The vinegar or pickle brine adds necessary acidity that balances the heat and flavor.
- Adjust the amount of sugar or honey to balance the acidity and complement your personal taste.
- This hot sauce keeps well refrigerated for up to three weeks.
- For a thinner sauce, add more pickle juice or a little water when blending.
- Use fresh dill if possible for best flavor; dried dill works as a substitute.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
