Description
This Dill Pickle Hot Sauce is a tangy, flavorful condiment that combines the zesty taste of dill pickles with a spicy kick from jalapeños or serrano peppers. Perfect for adding a unique twist to burgers, sandwiches, eggs, or as a dip for fries and fried chicken. Made with simple ingredients and easy to prepare by sautéing and blending, this sauce is vegan, gluten-free, and sure to excite your taste buds.
Ingredients
Scale
Sauce Ingredients
- 1 1/2 cups chopped dill pickles
- 1/2 cup dill pickle brine
- 1/2 cup white vinegar
- 4 cloves garlic, peeled
- 1 small onion, chopped
- 1–2 jalapeños or serrano peppers, chopped (seeds removed for milder heat)
- 1 teaspoon fresh dill or 1/2 teaspoon dried dill
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Sauté Aromatics: In a medium saucepan, heat olive oil over medium heat. Add chopped onion and garlic, sautéing for 3 to 4 minutes until softened and fragrant.
- Add Peppers: Stir in the chopped jalapeños or serrano peppers and cook for another 2 minutes to release their flavors.
- Combine Ingredients: Add the chopped dill pickles, pickle brine, white vinegar, dill, mustard seeds, sugar, and salt to the saucepan. Stir well to combine.
- Simmer: Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally to let the flavors meld together.
- Cool and Blend: Remove the saucepan from heat and let cool slightly. Transfer the mixture to a blender and blend until smooth and creamy. Adjust seasoning to taste.
- Optional Straining: For a smoother texture, strain the sauce through a fine mesh sieve.
- Store: Pour the finished sauce into a clean glass bottle or jar and refrigerate. Use within 2 weeks for the best flavor.
Notes
- Adjust the number of peppers to customize the heat level to your preference.
- This sauce pairs excellently with burgers, sandwiches, eggs, fries, and fried chicken.
- For longer shelf life, process in a hot water bath following proper canning guidelines.
