Description
This Dill Pickle Hot Sauce is a tangy, spicy condiment that combines the zesty flavors of dill pickles and jalapeños with a smooth, emulsified texture. Perfect for adding a flavorful kick to fries, burgers, grilled chicken, and more, this quick and easy hot sauce is vegan, gluten-free, and packed with bright, bold flavors.
Ingredients
Scale
Pickle Mixture
- 1 cup dill pickle juice (from the jar)
- 1/2 cup chopped dill pickles
- 1–2 jalapeños (or serrano peppers for more heat, seeds removed for less heat)
- 2 cloves garlic
- 1 tablespoon fresh dill (or 1 teaspoon dried)
- 1 tablespoon white vinegar or apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon sugar (optional)
Emulsifying Oil
- 1 tablespoon olive oil
Instructions
- Combine Ingredients: In a blender or food processor, add the dill pickle juice, chopped pickles, jalapeños, garlic, dill, vinegar, salt, and sugar (if using). This mixture brings together the core flavors of the sauce.
- Blend Until Smooth: Blend the ingredients until the mixture is smooth and uniform in texture, breaking down the pickles and peppers thoroughly.
- Emulsify with Olive Oil: With the blender running on low speed, slowly drizzle in the tablespoon of olive oil. This step helps emulsify the sauce, adding body and a nice smoothness to the texture.
- Adjust Seasoning: Taste the sauce and adjust the heat by adding more peppers or seasoning with additional salt or sugar as desired.
- Strain for Smoothness (Optional): For a smoother texture, strain the sauce through a fine mesh sieve to remove any remaining solid bits.
- Refrigerate: Pour the finished hot sauce into a clean bottle or jar and refrigerate for at least 1 hour to let the flavors meld and deepen.
- Serve: Shake well before serving. Use as a spicy, tangy condiment with fries, burgers, grilled chicken, or any dish that could use an extra punch of flavor.
Notes
- Refrigerate and use within 2 weeks for best freshness.
- This sauce pairs well with fries, burgers, grilled chicken, and sandwiches.
- For extra heat, add a splash of brine from spicy pickles or use habanero peppers instead of jalapeños.
- Removing seeds from peppers reduces the heat level.
