Description
This zesty Dill Pickle Hot Sauce blends tangy pickle juice with spicy peppers for a bold, flavorful kick. Perfect for drizzling on burgers, tacos, sandwiches, and more!
Ingredients
Scale
- 1 cup dill pickle juice (from a jar of your favorite dill pickles)
- 1/2 cup chopped dill pickles
- 3–5 fresh jalapeños, chopped (or use serrano or habanero for more heat)
- 2 cloves garlic, minced
- 1/2 tsp mustard seeds
- 1/4 cup white vinegar
- 1/4 tsp celery seed (optional, for extra pickle flavor)
- 1/2 tsp dried dill weed or 1 tbsp fresh dill
- Salt to taste
Instructions
- Prep the ingredients:
Remove the stems from the jalapeños (you can leave the seeds for extra heat). Roughly chop the peppers, pickles, and garlic. - Blend the base:
Add the dill pickle juice, chopped pickles, jalapeños, garlic, mustard seeds, vinegar, celery seed, and dill into a blender. Blend until smooth. - Simmer the sauce:
Pour the blended mixture into a saucepan. Simmer over low heat for 10–15 minutes, stirring occasionally. This step helps marry the flavors and mellow out the raw garlic and pepper bite. - Cool and strain (optional):
Let the sauce cool. If you prefer a smoother texture, strain through a fine mesh sieve to remove pulp. - Bottle and store:
Pour the sauce into a sterilized glass bottle or jar. Store in the refrigerator for up to 1–2 months.
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 12 servings