Description
A tangy and spicy blend of fermented green hot peppers, dill pickles, and brine. This Dill Pickle Hot Sauce brings bold, zesty flavors and a kick of heat to your favorite dishes. Perfect for adding a unique twist to burgers, fries, and more!
Ingredients
- 1 lb green hot peppers (jalapeno and serrano for balanced heat)
- ½ medium yellow onion, diced
- 6 garlic cloves, sliced
- ½ teaspoon mustard seed
- 1 teaspoon dried dill
- 2 cups water (room temperature)
- 1 tablespoon sea salt
- 2 cups dill pickle brine (divided)
- 5–10 large dill pickles (adjust to taste)
- ¼ cup white vinegar
- ½ teaspoon xanthan gum (optional, for texture)
Instructions
-
Prepare the Fermentation Vessel:
Clean your vessel thoroughly with soap and hot water. Let it air dry to prevent contamination. -
Prepare the Vegetables:
Dice the peppers and onion, and slice the garlic. Add these, along with mustard seed and dried dill, to the fermentation vessel. -
Make the Brine:
Dissolve the sea salt in room-temperature water and pour over the vegetables, ensuring they are submerged. Add more brine if needed. -
Start the Fermentation:
Weigh down the vegetables with a fermentation weight, seal the vessel, and ferment at room temperature (68-75°F) for 7-14 days. Check daily. -
Blend the Sauce:
After fermentation, strain the vegetables, reserving the brine. Blend the vegetables with dill pickles, pickle brine, vinegar, and xanthan gum (if using) until smooth. -
Taste and Adjust:
Adjust the salt, vinegar, or pickle content for desired flavor. For a smoother texture, you can optionally strain the sauce. -
Store:
Transfer the sauce to sterilized jars or bottles. Store in the refrigerator for up to 12 months.
Notes
- You can adjust the heat level by modifying the type of peppers used. For less heat, use milder peppers.
- For a thicker sauce, the optional xanthan gum will help with texture.
- Make sure the vegetables stay fully submerged during fermentation to avoid mold.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5 kcal
- Sugar: 0g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg