Description
This zesty Dill Pickle Hot Sauce combines the tangy crunch of dill pickles with the fiery kick of jalapeños and optional habanero for those who crave extra heat. Perfect as a condiment to spice up sandwiches, burgers, or grilled dishes, this quick and easy sauce is blended to smooth perfection and chilled to meld flavors.
Ingredients
Scale
Pickle Ingredients
- 1 cup dill pickles, chopped
- 1/2 cup pickle juice
Spices and Heat
- 2-3 pieces jalapeños, seeded (adjust for desired heat)
- 1 piece habanero pepper (optional for extra heat)
- 2 cloves garlic, minced
Instructions
- Chop Ingredients: Begin by finely chopping the dill pickles into small pieces. Mince the garlic cloves and prepare the jalapeños by removing their seeds to reduce heat, unless you prefer more spiciness.
- Blend Ingredients: Place the chopped dill pickles, pickle juice, seeded jalapeños, minced garlic, and the optional habanero pepper into a blender. Process everything until you achieve your desired smooth or slightly chunky sauce consistency.
- Adjust Flavors: Taste your blended sauce and adjust the heat by adding more jalapeños if you want it spicier, or thin out the sauce by mixing in extra pickle juice if needed.
- Store and Chill: Transfer the hot sauce to a jar or bottle and refrigerate it for at least one hour. This chilling step enhances and melds all the flavors beautifully before serving.
Notes
- For a less spicy sauce, omit the habanero pepper entirely.
- Use fresh garlic for a more pungent, vibrant flavor.
- Adjust the number of jalapeños based on your heat tolerance.
- This sauce keeps well refrigerated for up to two weeks.
- Great as a dip, marinade, or topping for grilled meats and sandwiches.
