Dill Pickle Hot Sauce
A zesty blend of dill pickles and jalapeños, this hot sauce adds a spicy kick to any dish, making it a versatile condiment.
Servings: 12 tablespoons
Calories: 20kcal
Ingredients
Main Ingredients
- 1 teaspoon honey or monk fruit sweetener Adds natural sweetness to balance out heat.
- 1/2 cup dill pickle juice Brings distinctive tangy flavor.
- 2 cloves garlic, minced Infuses sauce with aromatic depth.
- 2-3 jalapeños, chopped Add spice (remove seeds for less heat).
- 1 tablespoon white vinegar Enhances acidity and brightness.
- 1/4 teaspoon cayenne pepper (optional) For those who crave additional heat.
- Salt to taste salt Start with 1/4 teaspoon.
- 1 cup chopped dill pickles Adds crunchy bites.
- 1/2 teaspoon smoked paprika Adds a hint of smokiness.
Instructions
Preparation
- Roughly chop pickles, jalapeños (remove seeds for less heat), and garlic.
- Add all ingredients to a blender or food processor with a pinch of salt.
- Blend until smooth or leave it chunky, adding water or pickle juice if too thick.
- Taste and tweak by adding salt, vinegar, honey, or more spice as needed.
- Pour into a sealed jar and refrigerate for at least 1 hour before using.
Notes
Store your Dill Pickle Hot Sauce in a sealed jar in the refrigerator for up to 2 weeks. For longer storage, freeze in ice cube trays. Customize by using different types of peppers or adding herbs.