Description
This Dill Pickle Hot Sauce is tangy, spicy, and loaded with zesty dill flavor—perfect for drizzling over burgers, sandwiches, or anything that could use a punch of pickle heat!
Ingredients
Scale
- 1 cup dill pickle juice
- 1/2 cup white vinegar
- 1/4 cup water
- 4–6 jalapeño peppers, seeds removed for less heat
- 1/4 cup chopped dill pickles
- 2 cloves garlic
- 1 tablespoon fresh dill, chopped
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Slice jalapeños and chop pickles and garlic.
- Blend all ingredients until smooth.
- Simmer in a saucepan for 10 minutes.
- Strain and bottle.
- Cool and refrigerate.
Notes
- For a milder sauce, use fewer jalapeños or remove all seeds.
- This sauce keeps well in the fridge for up to 1 month.
- Optional: add a pinch of turmeric for color and depth.
- Use gloves when handling hot peppers to avoid skin irritation.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Sugar: 0.5g
- Sodium: 90mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg