Dill Pickle Hot Sauce – Page 2

Instructions

1. Sauté for Flavor

In a medium saucepan, heat olive oil over medium heat. Add the onion and garlic, and sauté for 3–4 minutes, until softened and fragrant.

2. Add the Heat

Toss in the chopped jalapeños (or your pepper of choice) and sauté for another 2–3 minutes. This helps mellow the raw pepper flavor and brings out their natural heat.

3. Blend It All

Transfer the sautéed ingredients to a blender. Add the chopped pickles, pickle juice, vinegar (if using), dill, salt, and sugar. Blend until smooth. If it’s too thick, add a bit more pickle juice or water to thin it to your desired consistency.

4. Strain (Optional)

For a smoother hot sauce, strain the mixture through a fine-mesh sieve. If you prefer it rustic and chunky, you can skip this step.

5. Bottle and Chill

Pour the finished sauce into a clean glass bottle or jar. Let it cool to room temperature, then refrigerate. It’s best after sitting for at least 24 hours to let the flavors meld.

How to Use Dill Pickle Hot Sauce

This sauce is crazy versatile. Here are a few delicious ways to put it to work:

Drizzle on burgers and hot dogs – a natural match!
Toss with fried chicken or wings for a funky, spicy twist.
Add to deviled eggs for a tangy kick.
Mix into ranch dressing or mayo for an upgraded dipping sauce.
Spike your Bloody Mary for the ultimate brunch upgrade.
Use as a taco topper – yes, especially fish or shrimp tacos.

Tips & Variations

Heat level: Adjust the number of peppers based on how spicy you want it. Removing the seeds and membranes will reduce heat.
Sweet heat? Add a teaspoon of honey or agave to balance things out.
Fermented version: Want to go next-level? Let the chopped pickles, peppers, and garlic ferment in pickle brine at room temp for a few days before blending. It adds a whole new depth of flavor.
Storage: Keeps well in the fridge for 2–3 weeks. For longer shelf life, consider hot-water bath canning (if you’re familiar with the process).

Why You’ll Love It

Unique flavor: The combo of spicy heat, tangy vinegar, and fresh dill is one-of-a-kind.
Customizable: Make it mild or wild—it’s up to you.
Easy to make: No fancy ingredients or equipment needed.
Adds zing to anything: From fries to cocktails, it’s a flavor bomb.

Final Thoughts

Dill Pickle Hot Sauce is not just another hot sauce—it’s a conversation starter, a flavor booster, and a total game changer for spice lovers and pickle enthusiasts alike. Whether you’re bottling it up as a gift or keeping it all to yourself, this funky little recipe packs big-time flavor in every drop.

So grab those pickles, fire up your blender, and get ready to put a tangy twist on your hot sauce routine.

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