Description
Tangy, spicy homemade hot sauce with dill pickles and jalapeños – perfect for burgers, eggs, and more! Vegan adaptable.
Ingredients
- 1½ cups Kosher dill pickles (chopped, with ¼ cup brine)
- ½ cup fresh jalapeños (seeds in for heat, out for mild)
- 3 garlic cloves
- ⅓ cup white vinegar
- 1 tbsp honey (or maple syrup for vegan)
- 1 tsp smoked paprika
- ½ tsp celery seed
Instructions
- Blitz the base: Toss pickles, peppers, garlic, and ¼ cup pickle brine into a blender. Pulse until chunky.
- Simmer the magic: Pour the mix into a saucepan with vinegar, honey, and spices. Let it bubble on medium-low for 10 minutes.
- Smooth operator: Return everything to the blender and puree until silky. Adjust thickness with garlic or brine if needed.
- Bottle it up: Funnel into a clean jar or squeeze bottle. Stores for 3 weeks in the fridge.
Notes
Pro Tips:
- For extra heat, use habaneros instead of jalapeños
- Label jars with dates – lasts 3 weeks refrigerated
- Great for marinades or mixing with mayo
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 15
- Sugar: 1g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg