Description
This tangy, spicy Dill Pickle Hot Sauce combines the heat of jalapeno and serrano peppers with the zesty flavor of dill pickles. Perfect for adding a burst of flavor to tacos, sandwiches, dips, or grilled meats, this homemade sauce offers the ideal balance of heat and pickle tang, enhanced by the fermentation process.
Ingredients
Scale
- 1 lb green hot peppers (jalapeno and serrano for balanced heat)
- ½ medium yellow onion, diced
- 6 garlic cloves, sliced
- ½ teaspoon mustard seed
- 1 teaspoon dried dill
- 2 cups water (room temperature)
- 1 tablespoon sea salt
- 2 cups dill pickle brine (divided)
- 5–10 large dill pickles (adjust to taste)
- ¼ cup white vinegar
- ½ teaspoon xanthan gum (optional, for texture)
Instructions
- Prepare the Fermentation Vessel: Clean your vessel thoroughly with soap and hot water. Let it air dry to prevent contamination.
- Prepare the Vegetables: Dice the peppers and onion, then slice the garlic. Add them to the vessel along with mustard seed and dried dill.
- Make the Brine: Dissolve the sea salt in water and pour over the vegetables, ensuring they are submerged. Add more brine if needed.
- Start the Fermentation: Weigh down the vegetables with a fermentation weight or alternative to keep them submerged. Seal the vessel and ferment at room temperature (68-75°F) for 7-14 days, checking daily.
- Blend the Sauce: After fermentation, strain the vegetables and reserve the brine. Blend the vegetables with dill pickles, pickle brine, vinegar, and xanthan gum (if using) until smooth.
- Taste and Adjust: Adjust salt, vinegar, or pickle content for desired flavor. Optional: strain the sauce for a smoother texture.
- Store: Transfer to sterilized jars or bottles. Refrigerate for up to 12 months.
Notes
- For a milder version, reduce the number of hot peppers or remove the seeds before adding them to the fermentation vessel.
- If you prefer a thicker sauce, you can omit the xanthan gum or adjust its amount to your desired consistency.
- Ensure that the vegetables remain submerged during fermentation to avoid any mold growth.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Sauce/Condiment
- Method: Fermentation
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 15
- Sugar: 0g
- Sodium: 250 mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg