Q: Can I use this as a marinade?

Absolutely! It is amazing as a marinade for chicken, pork or veggies. Not only does the acidity work as a tenderizer, but they add an incredible amount of flavor as well.

How do I control the spice level?

Remove seeds from jalapeños for milder heat, or add the habanero for serious fire. Start conservative – you can always add more heat!

Can I use fermented ingredients?

Yes! Fermented jalapeños or pickles add incredible complexity and beneficial probiotics. Just adjust the salt level accordingly.

What if my sauce is too salty?

Make it a bit sweeter than the berries; add a good glug of water for dilution. You can also add more peppers to balance the saltiness.

How long does it last?

3 hours, plus 2 weeks refrigeration in an airtight container. The acidity helps preserve it naturally.

Dill Pickle Hot Sauce

Description

The ultimate Dill Pickle Hot Sauce that combines tangy pickle brine with spicy jalapeños. This easy 10-minute recipe creates a versatile condiment perfect for tacos, burgers, and more!

Ingredients

Scale

For the Pickle Base:

- 1 cup chopped dill pickles (I use the crunchy kind!)

- 1/2 cup pickle juice (this liquid gold is KEY!)

For the Heat:

- 2–3 fresh jalapeños, stems removed (seed them for mild heat, keep seeds for more fire!)

- 1 habanero pepper, optional (only if you’re feeling brave!)

For the Flavor:

- 3 cloves fresh garlic, minced

- 1 tablespoon white vinegar, optional (for extra brightness)

- 1 teaspoon honey or sugar, optional (to balance the tang)

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Instructions

Step 1: Prep Your Stuff (5 minutes) Chop pickles into chunks – doesn’t need to be pretty since we’re blending. Mince garlic fine. Decide on heat level with those jalapeños: seeds out for mild, seeds in for fire. If you’re using habanero, handle with care and maybe wear gloves.

Step 2: Blend Everything (2 minutes) Dump pickles, pickle juice, garlic, and peppers in your blender. Add vinegar or honey if using. Blend smooth, or pulse for chunky texture. No rules here – make it how you like it.

Step 3: Taste and Fix (1 minute) Taste test time! More heat? Add pepper. Too thick? More pickle juice. Too tart? Tiny bit more honey. This is your sauce, so make it work for you.

Step 4: Wait (1 hour) Put it in a jar and chill. I know waiting stinks, but flavors need time to get friendly. Worth it, promise.

Notes

The consistency should be pourable but not watery – think sriracha thickness. If it’s too thick, drizzle in enough pickle juice a tablespoon at a time. If it is too thin, add more chopped pickles and give it another short blend.

Some pickle brands are saltier than others, so always taste as you go. I’ve found that kosher dill pickles give the most consistent results.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Condiment/Sauce
Method: Blending
Cuisine: American

Nutrition

Calories: 8
Sugar: 1g
Sodium: 380mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg