This Dill Pickle Hot Sauce recipe is the perfect balance of tart, spicy, and tangy. Unlike traditional hot sauces, this recipe pairs dill pickles with jalapenos and serrano peppers with a 10-day ferment to give you an addictively delicious condiment.
- Ally @ cravethegood.com
You'll need fresh jalapenos and serranos, dill pickles, onions, garlic, salt, water, dill, and mustard seed.
Peel and dice the onions and garlic. Slice the jalapeno and serrano peppers.
Layer ingredients in washed glass jars.
Combine sea salt and water. Stir until combined.
Pour brine over diced fruit and vegetables ensuring to cover all of them. Weigh down the contents of the jar.
Set jar aside to ferment for 7-21 days. Keep an eye on the jar and burp as necessary.
Strain the contents and add 5 large dill pickles, 1/2 cup of the reserved brine, 1/4 cup white vinegar, and 1 - 1 1/2 cups of dill pickle juice in a high-powered blender or food processor until smooth.
Strain the hot sauce through a fine mesh sieve for an ultra smooth hot sauce
Transfer the hot sauce to woozy bottles, or small jars. Store in fridge.