Description
This dill pickle hot sauce is a bold, tangy, gut-healthy fermented sauce made with jalapeños, dill, garlic, and real pickle brine. Great for tacos, eggs, burgers, and more!
Ingredients
1 lb green hot peppers (jalapeño and serrano)
½ medium yellow onion
6 garlic cloves
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
¼ cup white vinegar
½ teaspoon xanthan gum (optional)
Instructions
1. Wash your fermentation vessel thoroughly and let it dry.
2. Coarsely chop your peppers, onions, and garlic. Add them to the vessel with mustard seeds and dill.
3. Dissolve sea salt in room-temp water to make a brine. Pour it over ingredients until fully submerged.
4. Use a fermentation weight or clean small jar to keep solids under the brine. Seal the lid tightly.
5. Ferment at room temperature (out of sunlight) for 7–14 days. Check for bubbles daily.
6. After fermentation, strain solids and blend with dill pickles, 1 cup brine, vinegar, and xanthan gum until smooth.
7. Taste and adjust flavor. Add more brine or vinegar to thin if needed. Strain if desired.
8. Bottle in clean jars and refrigerate.
Notes
The sauce will deepen in flavor over time. Store in the fridge for up to 3 months.
Use gloves when chopping peppers to avoid irritation.
Optional: Add fresh herbs like cilantro before blending for variation.
Nutrition
- Serving Size: 1 tbsp
- Calories: 8
- Sugar: 0.2g
- Sodium: 85mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 0.8g
- Fiber: 0.2g
- Protein: 0.2g
- Cholesterol: 0mg
Keywords: dill pickle hot sauce, gut-healthy fermented foods, homemade hot sauce, spicy dill sauce, fermented hot sauce