Ingredients
Scale
- 1 cup dill pickle spears, roughly chopped
- 1/2 cup white vinegar
- 1/4 cup apple cider vinegar
- 2–4 jalapeƱos, seeded and roughly chopped (adjust to your spice preference)
- 1/4 cup dill, roughly chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Combine all ingredients in a blender or food processor.
- Step 2: Blend until completely smooth. You may need to stop and scrape down the sides a few times.
- Step 3: Pour the mixture through a fine-mesh sieve to remove any large pieces of dill or pickle. This is optional, but will result in a smoother sauce.
- Step 4: Transfer the sauce to a saucepan and bring to a simmer over medium heat. Simmer for 10-15 minutes, or until slightly thickened. Stir occasionally to prevent sticking.
- Step 5: Remove from heat and let cool completely.
- Step 6: Once cooled, taste and adjust seasoning as needed. Add more salt, pepper, or vinegar to suit your preference.
- Step 7: Pour the hot sauce into sterilized bottles or jars and store in the refrigerator. It should keep for several weeks.
Notes
- Store your Dill Pickle Hot Sauce Kick in the refrigerator for up to a month for optimal flavor and safety.
- For a warmer, more intense flavor, gently reheat a small amount of the sauce before serving, but avoid boiling as this may alter the consistency.
- Drizzle this vibrant green sauce over fried eggs, grilled chicken, or even use it as a unique dipping sauce for potato wedges.
- To prevent bitterness, be sure to remove as much of the jalapeƱo pith and seeds as possible before blending, adjusting to your preferred spice level as you go.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American