Ingredients:
- 1 cup dill pickles, chopped
(Use your favorite crunchy dill pickles for a robust flavor.) - 1/2 cup pickle juice
(This will provide the tang and liquid base for the sauce.) - 2–3 jalapeños, seeded
(Seeding reduces the heat while still keeping a good kick.) - Optional additions (to customize your flavor):
- 1–2 garlic cloves, roughly chopped
- A pinch of salt (adjust to taste)
- A splash of white vinegar (if you’d like an extra tang)
- A teaspoon of honey or sugar (if you prefer a touch of sweetness to balance the heat)
Instructions:
- Combine Ingredients:
Place the chopped dill pickles, pickle juice, and seeded jalapeños (and garlic if using) in a blender. If you’re adding vinegar or a pinch of salt, throw them in now. - Blend Until Smooth:
Process the mixture until you achieve a smooth consistency. If you desire a thinner hot sauce, you can add a little more pickle juice or water. - Taste and Adjust:
Give your hot sauce a taste test. If it needs more heat, consider adding another small slice of jalapeño (keeping in mind the seeds add extra spiciness) or a bit more salt or vinegar if you like a sharper profile. - Strain (Optional):
For a smoother texture, strain the blended sauce through a fine mesh sieve into a clean jar or bottle. This step is optional if you prefer your sauce with a bit of texture. - Chill and Marinate:
Refrigerate the sauce for at least 2 hours before serving. This resting time allows the flavors to meld together beautifully. - Serve:
Shake well before serving. Enjoy your homemade Dill Pickle Hot Sauce with fried foods, on burgers, or even drizzled over tacos for an extra burst of tang and spice.
