Description
Hey, pickle pals! Olivia here, ready to help you shake up your condiment game. This Dill Pickle Hot Sauce is briny, fiery, and so good you’ll want to drizzle it on everything. It’s my go-to for burgers, tacos, fries—heck, I’ve been known to sneak it into my Bloody Marys too! Best part? It’s a 15-minute blender wonder with no fancy gadgets. Ready to make your taste buds do a happy jig? Let’s get spicy!
Ingredients
-
1 cup chopped dill pickles (garlicky, crunchy ones = best!)
-
½ cup pickle juice
-
2–3 jalapeños, seeded (leave seeds for more heat!)
-
1 habanero pepper (optional, for extra kick)
-
2 cloves garlic, minced
Instructions
1️⃣ Blend: Add pickles, pickle juice, jalapeños, habanero (if using), and garlic to a blender. Pulse 5–6 times, then blend until smooth. Too thick? Add a splash more pickle juice.
2️⃣ Simmer: Pour mixture into a small saucepan. Warm over low heat for 5–7 mins—don’t boil! This mellows the garlic and melds flavors.
3️⃣ Cool & Bottle: Let sauce cool 20–30 mins. Funnel into a clean glass bottle. Refrigerate. Shake well before using—separation is normal!
Notes
-
For less heat, skip the habanero.
-
Too spicy? Stir in extra chopped pickles or a touch of honey.
-
Keeps up to 2 weeks in the fridge.
- Prep Time: 10 min
- Cook Time: 5min
Nutrition
- Calories: ~5 cal cal Per Tbsp
- Fat: 0g
- Carbohydrates: 1g