Dill Pickle Hot Sauce
A tangy, spicy, and herbaceous hot sauce made with dill pickle brine, fresh chilies, garlic, and dill. Perfect for burgers, tacos, and marinades.
Ingredients
- 1 lb fresh chilies serrano, jalapeño, or mix
- 1/2 cup dill pickle brine
- 1/2 cup white vinegar
- 4 cloves garlic
- 1 small bunch fresh dill
- 2 teaspoons sea salt
- Optional: mustard seeds onion powder, lemon juice
Instructions
- Wash and de-stem chilies.
- Roughly chop dill and peel garlic cloves.
- Blend chilies, pickle brine, vinegar, garlic, dill, and salt until smooth.
- (Optional) Strain the sauce for a silkier texture.
- Pour into sterilized bottles or jars.
- Refrigerate and let flavors meld for at least 24 hours before using.
Notes
- For a deeper, funkier flavor, omit vinegar initially and allow the blended ingredients to ferment at room temperature for 5–7 days before blending and bottling.
- Adjust the heat level by swapping in spicier peppers like habanero.
- Always refrigerate the sauce to maintain freshness and flavor.