Here’s a bold, tangy, and spicy twist for hot sauce lovers: Dill Pickle Hot Sauce. This recipe combines the zesty brine and flavor of dill pickles with the heat of chili peppers — perfect for burgers, sandwiches, fried chicken, eggs, or anything needing a punch of sour heat.
🥒🔥 Dill Pickle Hot Sauce Recipe
🧾 Ingredients:
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1 cup dill pickle brine (from your favorite jar)
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3–5 fresh green chilies (jalapeños, serranos, or banana peppers work well)
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1–2 cloves garlic
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1/4 cup chopped dill pickles
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1 tbsp fresh dill (or 1 tsp dried)
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1 tbsp white vinegar or apple cider vinegar (optional for extra acidity)
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1/2 tsp mustard seeds (optional – deli-style flavor)
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1/4 tsp turmeric (optional – color and tang)
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Salt, to taste
🔪 Instructions:
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Prep the Peppers:
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Remove stems (and seeds for milder sauce) from the peppers.
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Roughly chop them for easier blending.
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Blend:
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In a blender or food processor, combine:
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Pickle brine
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Chopped chilies
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Pickles
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Garlic
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Dill
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Vinegar (if using)
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Mustard seeds and turmeric (optional)
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Blend until smooth. Taste and adjust salt or acid.
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Simmer (Optional but Recommended):
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Pour sauce into a saucepan.
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Simmer for 5–10 minutes over low heat to mellow the garlic and intensify flavors.
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Let cool.
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Strain (Optional):
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For a smoother texture, strain through a fine mesh sieve or cheesecloth.
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Bottle & Store:
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Transfer to a clean glass jar or bottle.
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Store in the fridge for up to 1 month (or longer if fermented or pasteurized).
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🔥 Heat Tips:
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Use fewer chilies or remove seeds for less heat.
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For serious spice, use habaneros or green Thai chilies.
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Add a pinch of sugar or honey to balance acidity if needed.
🌭 Serving Ideas:
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On burgers, hot dogs, or fried chicken
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Mixed into ranch or mayo for a spicy pickle dip
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On deviled eggs or sandwiches
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Drizzled over roasted veggies or potatoes