Description
Spicy dill pickle hot sauce brings zesty tangy magic to your kitchen, blending classic pickle flavor with fiery heat. Homemade condiment crafted from fresh ingredients guarantees you’ll elevate meals with one bold, irresistible splash of homemade goodness.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 grams) green hot peppers (jalapeno and serrano)
- 5–10 large dill pickles
- 2 cups dill pickle brine
Aromatics and Flavor Enhancers:
- 1/2 medium yellow onion, diced
- 6 garlic cloves, sliced
- 1/2 teaspoon mustard seed
- 1 teaspoon dried dill
Liquid and Thickening Agents:
- 2 cups water (room temperature)
- 1/4 cup white vinegar
- 1 tablespoon sea salt
- 1/2 teaspoon xanthan gum (optional, for texture)
Instructions
- Sanitize a large fermentation container meticulously with hot, soapy water and allow complete air drying to eliminate potential bacterial contamination.
- Finely chop peppers, onion, and garlic, then combine with mustard seed and dried dill in the prepared vessel, ensuring even distribution of ingredients.
- Create a saltwater solution by thoroughly dissolving sea salt in room-temperature water, then carefully pour the brine over the chopped vegetables until completely submerged.
- Place a fermentation weight on top of the vegetables to keep them beneath the liquid surface, then seal the container and let ferment at a consistent 68-75°F for 7-14 days, monitoring daily for any unusual changes.
- After fermentation completes, strain the vegetables while reserving the liquid brine, then transfer to a blender with dill pickles, pickle brine, vinegar, and xanthan gum for smooth puréeing.
- Taste the blended sauce and incrementally adjust flavors by adding extra salt, vinegar, or pickle liquid until achieving the desired flavor profile, optionally straining for enhanced smoothness.
- Carefully pour the finished hot sauce into sterilized glass containers, seal tightly, and refrigerate, which will preserve the sauce for up to one year.
Notes
- Sanitize all equipment meticulously to prevent unwanted bacterial growth during fermentation.
- Choose fresh, crisp peppers and pickles for maximum flavor intensity and vibrant color.
- Maintain consistent room temperature during fermentation to ensure even, balanced bacterial development.
- Experiment with different pepper varieties like jalapeños or serranos to customize heat levels and create unique flavor profiles.
- Prep Time: 7 days (or 14 days)
- Cook Time: 0 minutes
- Category: Appetizer, Snacks
- Method: Fermenting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 27 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 1 g
- Cholesterol: 0 mg