Description
This Dill Pickle Hot Sauce recipe combines the tangy goodness of dill pickles with a spicy kick from jalapeños, creating a flavorful condiment perfect for adding zing to your favorite dishes.
Ingredients
Scale
Dill Pickle Hot Sauce Ingredients:
- 1 cup dill pickle juice (from a jar of pickles)
- 1/2 cup white vinegar
- 1 1/2 cups chopped dill pickles
- 3-4 jalapeños, chopped, seeds removed for less heat
- 2 cloves garlic, chopped
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard seeds (optional)
- 1/2 teaspoon sugar (optional, to balance acidity)
- 1/4 teaspoon salt
- 2 tablespoons olive oil
Instructions
- In a saucepan over medium heat, combine the dill pickle juice, white vinegar, chopped pickles, jalapeños, garlic, dill, onion powder, mustard seeds, sugar (if using), and salt. Bring to a simmer and cook for 8-10 minutes, until the jalapeños are softened.
- Remove from heat and let cool slightly. Transfer the mixture to a blender or food processor. Add olive oil and blend until smooth. If needed, add a tablespoon or two of water to reach your desired consistency.
- Taste and adjust seasoning if needed—more vinegar for tang, more salt for bite, or more pickle juice for flavor.
- Pour into sterilized glass bottles or jars. Store in the refrigerator for up to 2 weeks. Shake well before each use.
Notes
- For a spicier version, leave jalapeño seeds in or add a serrano or habanero pepper.
- This hot sauce is great on burgers, fries, fried chicken, or drizzled over deviled eggs and sandwiches.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 10
- Sugar: 0g
- Sodium: 110mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
