Dill Pickle Hot Sauce Recipe

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Dill Pickle Hot Sauce Recipe

Looking for a bold, tangy twist on your hot sauce lineup? This Dill Pickle Hot Sauce is unlike anything you’ve tried before! With the briny punch of pickles, the heat of jalapeños or serranos, and a hint of fresh dill, this sauce delivers a one-of-a-kind flavor explosion. Perfect for burgers, tacos, chicken, or anything that needs a flavor upgrade, it’s easy to make at home and absolutely addictive.

Why You’ll Love This Recipe

Unique Flavor: The combo of spicy chiles and zesty dill pickles is unexpected and unforgettable.
Custom Heat Level: Use jalapeños for milder heat or serranos for a kick — seeds in or out!
Versatile Use: Great on eggs, fries, sandwiches, tacos, burgers, and more.
Quick & Easy: Ready in under 20 minutes with pantry and fridge staples.
No Preservatives: Homemade means clean, natural ingredients without artificial additives.

Key Ingredients

Dill Pickles (1 cup, chopped): The base of this hot sauce — choose your favorite variety for tang and crunch.
Pickle Juice or Vinegar (¼ cup): Adds acidity and enhances the tangy flavor.
Jalapeños or Serranos (3–4, chopped):** The heat source — adjust based on your preference.
Garlic (1 clove, minced): Adds depth and aromatic richness.
Fresh Dill (1 tbsp): Gives the sauce its distinctive herbaceous flavor (or 1 tsp dried dill).
Onion Powder (¼ tsp): Rounds out the savory notes.
Salt (¼ tsp or to taste): Enhances all the other flavors.
Sugar or Honey (½ tsp, optional):** Balances the acidity for a smoother taste.
Olive Oil (2 tbsp): Helps sauté the aromatics and gives the sauce a silky finish.

Expert Tips

Leave the Seeds In for Heat: For a hotter sauce, don’t remove the seeds or membranes from your peppers.
Use Pickle Brine Instead of Vinegar: For extra pickle punch, replace vinegar with brine from your jar.
Thin to Your Liking: Add more pickle juice, vinegar, or water for a thinner, pourable sauce.
Strain for Smoothness: After blending, strain the sauce through a fine mesh sieve for a silky texture.
Double the Batch: This sauce goes fast—make extra to share or store!

Ingredients**

  • 1 cup chopped dill pickles (include a bit of the pickle juice)
  • 3 to 4 fresh jalapeño or serrano peppers, chopped (leave seeds in for extra heat)
  • ¼ cup white vinegar or dill pickle brine (your choice for tanginess)
  • 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill as a substitute)
  • 1 clove garlic, minced
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt (or more to taste)
  • ½ teaspoon sugar or honey (optional, to balance acidity)
  • 2 tablespoons olive oil (or other neutral cooking oil)

Instructions

Step 1: Sauté the Aromatics

  1. Heat the oil in a small saucepan over medium heat.
  2. Add the minced garlic and chopped jalapeños (or serranos).
  3. Cook for 2–3 minutes, stirring occasionally, until softened and fragrant.

Step 2: Add the Flavor Base

  1. Stir in the chopped pickles with some of their juice, vinegar (or brine), dill, onion powder, salt, and optional sugar or honey.
  2. Bring the mixture to a gentle simmer.

Step 3: Simmer to Develop Flavor

  1. Let the mixture simmer for 5–7 minutes, allowing the ingredients to break down and the flavors to meld.

Step 4: Cool and Blend

  1. Remove from heat and let the mixture cool for a few minutes.
  2. Carefully transfer the mixture to a blender or food processor and blend until completely smooth.
  3. Add extra pickle juice or water if you prefer a thinner sauce.

Step 5: Adjust Heat and Seasoning

  1. Taste and adjust as needed—add more salt, a touch of honey, or another raw chili for extra heat.
  2. If you like it spicier, a pinch of cayenne can also boost the spice level.

Step 6: Bottle and Store

  1. Pour the hot sauce into a clean glass jar or hot sauce bottle.
  2. Seal and refrigerate for up to 3 weeks. Shake before each use.

Important Notes When Making This Recipe

Cool Before Blending: Always let hot mixtures cool slightly before blending to avoid steam pressure buildup.
Storage: Store in a clean glass jar or bottle in the fridge and use within 2–3 weeks.
Shake Before Use: Natural separation may occur — a quick shake brings it back together.
Sterilize Your Bottles: If gifting or storing long-term, sterilize your glass bottles for food safety.

Nutrition Information (Per 1 Tbsp Serving – Approximate)

Calories: 25
Fat: 2g
Carbs: 1g
Sugar: 0.5g
Fiber: 0g
Protein: 0g
Sodium: 120mg

Note: Will vary slightly depending on type of pickles and peppers used.

Frequently Asked Questions

Can I use other types of peppers?

Absolutely! You can try habaneros for extra heat or banana peppers for a milder version.

How long does it last in the fridge?

This hot sauce keeps well in the refrigerator for up to 3 weeks. Always use a clean utensil when scooping or pouring.

Can I make it shelf-stable?

To safely can or bottle for shelf storage, you’d need to follow proper sterilization and pH testing protocols for hot sauces. This recipe is best kept refrigerated.

What does it taste good on?

Everything! Try it on burgers, hot dogs, fried chicken, eggs, tacos, or as a dipping sauce for fries and onion rings.

Is it kid-friendly?

It depends on the peppers and heat level. Jalapeños (with seeds removed) are milder, but you can always reduce the amount to tone it down.

How to Use It

Drizzle on burgers, hot dogs, or grilled cheese.
Stir into potato or egg salad for a tangy twist.
Use as a dipping sauce for fries, nuggets, or onion rings.
Splash onto tacos or nachos for spicy pickle flair.
Mix with mayo for a killer sandwich spread.

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