Description
Tangy Dill Pickle Hot Sauce is a bold, zesty condiment that combines the tartness of pickles with the fiery kick of hot peppers. It’s the perfect spicy topping for burgers, sandwiches, fries, and even eggs—bringing a punch of vinegar, garlic, and dill to every bite.
Ingredients
Scale
- 1 cup chopped dill pickles
- 1/2 cup pickle brine
- 1/2 cup white vinegar
- 1/2 cup chopped yellow onion
- 2–3 jalapeños or serrano peppers, chopped (seeds removed for less heat)
- 2 cloves garlic
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a saucepan over medium heat, combine chopped pickles, pickle brine, vinegar, onion, peppers, garlic, dill, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 10–12 minutes, until onions and peppers are softened.
- Remove from heat and let cool slightly.
- Transfer the mixture to a blender and blend until smooth. For a thinner sauce, add more brine or water to reach desired consistency.
- Pour into a sterilized jar or bottle and refrigerate. Use within 2–3 weeks.
Notes
- Adjust the number of peppers to control the heat level.
- Add a pinch of sugar if you prefer a sweeter balance.
- Use banana peppers or habaneros for a twist on flavor and heat.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Sugar: 0g
- Sodium: 80mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: dill pickle hot sauce, spicy pickle sauce, homemade hot sauce, tangy hot sauce, pickle pepper condiment