Description
A bold, tangy hot sauce that combines the briny punch of dill pickles with spicy chilies and fresh herbs. Perfect for drizzling over burgers, tacos, grilled meats, and more. Easy to make and customizable to your preferred heat level.
Ingredients
- 1 cup dill pickles, chopped
- 1/2 cup pickle brine
- 2–3 cloves garlic, peeled
- 2–4 fresh chilies (or 1–2 teaspoons red pepper flakes), adjust to taste
- 1/4 cup white vinegar
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 1/2 teaspoon sugar (optional)
- Pinch of salt
Instructions
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Roughly chop dill pickles, garlic, and fresh chilies.
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In a blender or food processor, combine pickles, brine, garlic, chilies, vinegar, dill, sugar (if using), and salt.
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Blend until smooth. Adjust texture as desired — leave slightly chunky or blend fully.
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Taste and adjust seasoning. Add more chilies for heat, sugar for balance, or salt to enhance flavor.
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(Optional) Pour blended sauce into a saucepan and simmer over low heat for 5–10 minutes to meld flavors.
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Let sauce cool completely.
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Transfer to sterilized bottles or jars.
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Store in the refrigerator for up to 4 weeks. Shake before each use.
- Prep Time: 10 minutes
- Cook Time: 5 minutes