Here’s a Tangy Dill Pickle Hot Sauce recipe that balances tang, heat, and herby dill flavor. It’s like a pickle brine with a spicy punch — great on sandwiches, fried foods, or anything that needs a bright, zippy kick.
🥒 Tangy Dill Pickle Hot Sauce Recipe
🔥 Ingredients:
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1 cup white vinegar
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1 cup chopped pickles (dill pickles; spears or chips work fine)
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1/2 cup pickle brine (from the pickle jar)
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3–5 jalapeños or 2–3 serranos (adjust heat to taste; remove seeds for less heat)
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2 cloves garlic, peeled
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1 small yellow or white onion, chopped
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1 tablespoon fresh dill (or 1.5 tsp dried dill)
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1 teaspoon mustard seeds (optional, for extra pickle flavor)
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1/2 teaspoon celery seed (optional)
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1 tablespoon sugar (balances the acid and heat)
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1/2 teaspoon kosher salt (adjust to taste)
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1 tablespoon olive oil (optional, for body)
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Water as needed (to thin sauce)
🧑🍳 Instructions:
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Sauté aromatics:
In a small pan over medium heat, add a little oil and sauté the onion and garlic until soft and fragrant (about 5 minutes). -
Blend:
Add sautéed onion and garlic to a blender along with pickles, pickle brine, vinegar, chopped peppers, dill, mustard seeds, celery seed, sugar, and salt. -
Blend until smooth:
Add water as needed to reach your desired consistency. Blend until smooth. If you prefer a silky texture, strain through a fine mesh sieve. -
Simmer (optional for shelf stability):
Pour the blended mixture into a saucepan and simmer over low heat for 10–15 minutes. Let it cool. -
Bottle and refrigerate:
Pour into sterilized bottles or jars. Store in the refrigerator for up to 2 months. Flavor improves after 1–2 days.
🔄 Variations:
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Extra heat: Add habanero or Thai chili.
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Fermented twist: Use fermented pickles or add a bit of sauerkraut juice.
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Smoky: Add a pinch of smoked paprika or use smoked peppers.