Dill Pickle Hot Sauce
A delightful and tangy condiment that adds a zesty kick to your favorite dishes.
Servings: 8 tablespoons
Calories: 10kcal
Ingredients
Main Ingredients
- 1 teaspoon honey (or monk fruit sweetener) Can be replaced with a different sweetener.
- 1/2 cup dill pickle juice (the brine from the jar)
- 2 cloves garlic, minced
- 2-3 jalapeños, chopped (remove seeds for less heat) Adjust the heat level.
- 1 tablespoon white vinegar
- 1/4 teaspoon cayenne pepper (optional, for extra kick)
- Salt to taste Salt to taste Start with 1/4 teaspoon.
- 1 cup chopped dill pickles
- 1/2 teaspoon smoked paprika
Instructions
Preparation
- Roughly chop pickles, jalapeños, and garlic.
- Add all ingredients to a blender or food processor with a pinch of salt.
- Blend until smooth or leave it chunky, adding water or extra pickle juice to achieve desired consistency.
- Taste and adjust flavor with more salt, vinegar, honey, or cayenne as preferred.
- Pour into a sealed jar and refrigerate for at least 1 hour before using.
Notes
Store in an airtight container in the fridge for up to two weeks. You can freeze it in ice cube trays for longer storage. Experiment with different pickles and vinegar types for unique flavors.