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Dill Pickle Hot Sauce

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Dill Pickle Hot Sauce is a tangy, spicy condiment combining the bold flavor of dill pickles with the heat of jalapeño and serrano peppers. Fermented to perfection, this unique sauce is packed with probiotics, offering a delicious and healthful kick to eggs, tacos, grilled meats, and even Bloody Marys.

 

Ingredients

  • 6–8 green hot peppers (jalapeño and serrano)
  • 1 yellow onion, diced
  • 4 garlic cloves, sliced
  • 1 tbsp mustard seed
  • 2 tsp dried dill
  • 2 cups water
  • 1 tbsp sea salt
  • ½ cup dill pickle brine
  • 2–3 dill pickles
  • ¼ cup white vinegar
  • ¼ tsp xanthan gum (optional, for texture)

Instructions

  • Prepare the Fermentation Vessel:
    Clean the fermentation vessel thoroughly and allow it to air dry completely.
  • Prep Vegetables:
    Dice peppers and onion; slice garlic. Add them to the fermentation vessel with mustard seed and dried dill.
  • Make the Brine:
    Dissolve sea salt in room-temperature water. Pour the brine over vegetables until they are fully submerged.
  • Start Fermentation:
    Weigh down vegetables to keep them submerged, seal the vessel tightly, and ferment at room temperature (68–75°F) for 7–14 days.
  • Blend the Sauce:
    After fermentation, strain vegetables (reserve the brine). Blend the vegetables with dill pickles, pickle brine, white vinegar, and xanthan gum (if desired) until smooth.
  • Adjust the Flavor:
    Modify the taste by adding more brine, vinegar, or pickles. Strain the sauce for a smoother texture, if preferred.
  • Store:
    Pour into clean jars or bottles, seal tightly, and refrigerate for up to 12 months.

Notes

  • Adjust the heat by changing the jalapeño-to-serrano ratio or removing pepper seeds.
  • Experiment with additional herbs or spices like fresh dill or coriander for new flavors.
  • For a sweeter twist, add honey or sugar during blending.
  • Fermentation is essential for probiotic benefits and the sauce’s complex flavor.

Find it online: https://avarecipe.com/dill-pickle-hot-sauce/