Description
This Dill Pickle Hot Sauce combines the tangy zest of dill pickles with the spicy heat of jalapeno and serrano peppers, fermented to perfection for bold and complex flavors. It’s the perfect condiment for eggs, tacos, chicken wings, or even cocktails like a Bloody Mary!
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 peppers and onion. Slice garlic. Add these, along with mustard seed and dried dill, to the vessel. - Make the Brine
Dissolve sea salt in water. Pour over vegetables, ensuring they are submerged. Add more brine if needed. - Start the Fermentation
Weigh down vegetables with a fermentation weight. Seal the vessel and ferment at room temperature (68-75°F) for 7-14 days. Check daily. - Blend the Sauce
After fermentation, strain vegetables and reserve the brine. Blend 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 sauce for smoother texture. - Store
Transfer to sterilized jars or bottles. Refrigerate for up to 12 months.
Notes
- Fermentation flavor deepens over time; start tasting at 7 days.
- If white Kahm yeast forms, discard and restart.
- Xanthan gum stabilizes texture and probiotics.
- Prep Time: 15 minutes
- Cook Time: 7-14 days
- Category: American
- Method: Fermentation
Nutrition
- Calories: 12g
- Sodium: 240mg
- Fat: 0g
- Carbohydrates: 1g
Keywords: Dill Pickle Hot Sauce, fermented hot sauce, spicy condiment