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Zingy Dill Pickle Hot Sauce Recipe

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4.4 from 10 reviews

Zingy Dill Pickle Hot Sauce is a vibrant and tangy condiment combining chopped dill pickles, garlic, shallots, and chillies, simmered to develop rich flavors then blended into a smooth and luscious hot sauce with a perfect balance of vinegar and spice.

Ingredients

Main Ingredients

  • 1 cup chopped dill pickles
  • ¼ cup reserved pickle brine
  • 2 tablespoons apple cider vinegar
  • ¼ cup water
  • 1 teaspoon dill spice mix
  • 1 tablespoon brown sugar
  • 1 garlic clove, roughly chopped
  • 1 shallot, roughly chopped
  • 2 small chillies, roughly chopped
  • ½ teaspoon xanthan gum (optional, for thickening)
  • 1 tablespoon neutral oil (optional, for sautéing)

Instructions

  1. Prep Ingredients: Roughly chop the dill pickles, garlic, shallots, and chillies. Measure out the reserved pickle brine, apple cider vinegar, water, dill spice mix, and brown sugar to have all ingredients ready for cooking.
  2. Sauté Aromatics: Heat a splash of neutral oil in a saucepan over medium heat. Add shallots, garlic, and chillies and sauté for 4 minutes until softened and fragrant to build the base flavor.
  3. Simmer: Add chopped pickles, reserved pickle brine, apple cider vinegar, water, dill spice mix, and brown sugar to the saucepan. Stir to combine and bring the mixture to a gentle simmer.
  4. Softening: Reduce heat to low, cover the saucepan, and let the mixture simmer gently for 15 minutes to allow the vegetables to soften and flavors to develop deeply.
  5. Cool Slightly: Remove the saucepan from heat and let the mixture cool for about 15 minutes to reduce temperature and avoid splattering during blending.
  6. Blend: Transfer the mixture carefully to a high-powered blender. Secure the lid with the vent slightly open and cover with a kitchen towel. Blend on high until completely smooth, creating a luscious sauce.
  7. Season & Adjust: Taste the sauce and add salt if needed. For a thicker consistency, blend in xanthan gum for 30 seconds to thicken evenly.
  8. Strain (Optional): For a smoother texture, pour the sauce through a fine mesh sieve pressing down on solids to extract maximum flavor. Skip this step if you prefer a rustic texture.
  9. Bottle and Chill: Funnel the hot sauce into sterilized bottles. Allow it to cool completely before sealing and refrigerating. Flavors will deepen after 24 hours of chilling.

Notes

  • For a thicker hot sauce, adding xanthan gum is recommended but optional.
  • Adjust the amount of chillies based on your preferred heat level.
  • If you don't have a high-powered blender, blend in batches and strain for smoothness.
  • Use neutral oil like canola or vegetable oil for sautéing to avoid extra flavor interference.
  • Flavors improve after resting refrigerated for at least 24 hours.

Find it online: https://hotsavors.com/zingy-dill-pickle-hot-sauce-recipe/