Dill Pickle Hot Sauce
A bold and tangy hot sauce made with dill pickles, jalapeños, garlic, and pickle juice. This easy-to-make sauce adds zesty heat to any dish.
8 Servings
Ingredients
- 1 cup dill pickles chopped
- ½ cup pickle juice
- 2 –3 jalapeños seeded (adjust according to heat preference)
- 1 habanero pepper optional (for added heat)
- 2 cloves garlic minced
Instructions
Prepare the Ingredients
- Begin by chopping the dill pickles into small, uniform pieces. Mince the garlic cloves. Slice the jalapeños and remove the seeds to moderate the spice level. If using, prepare the habanero pepper with caution, removing seeds for less heat if desired.
Combine in Blender
- Place the chopped pickles, pickle juice, sliced jalapeños, minced garlic, and habanero pepper (if using) into a high-speed blender or food processor.
Blend to Desired Consistency
- Blend on high speed until the mixture reaches your preferred texture. For a smoother sauce, blend longer. For a chunkier result, pulse briefly until just combined.
Adjust to Taste
- Taste the sauce and adjust as needed. Add additional jalapeño or habanero to increase heat, or more pickle juice to thin the sauce and intensify its tang.
Bottle and Chill
- Transfer the finished hot sauce into a clean glass jar or bottle with a tight-fitting lid. Refrigerate for a minimum of 1 hour to allow the flavors to meld before serving.
Notes
To ensure this Dill Pickle Hot Sauce is gluten-free, verify that your pickles and pickle juice do not contain malt vinegar or other gluten-derived flavorings. Most dill pickles are naturally gluten-free, but always check the label. All other ingredients are naturally gluten-free.