Ingredients
Scale
- 1 cup dill pickle slices (with some juice)
- 2–3 fresh jalapeños or serrano peppers (seeded for less heat)
- 2 cloves garlic
- 1 tablespoon white vinegar
- 1 tablespoon dill pickle brine (from the jar)
- 1 teaspoon sugar (optional, to balance the tang)
- ¼ teaspoon salt
- 1 tablespoon olive oil
Instructions
- Roughly chop the dill pickles, peppers, and garlic.
- In a blender or food processor, combine the pickles, peppers, garlic, vinegar, pickle brine, sugar (if using), and salt. Blend until smooth.
- Pour the mixture into a small saucepan. Add olive oil and bring to a gentle simmer over medium-low heat. Let cook for 8–10 minutes, stirring occasionally.
- Let cool slightly. Strain for a smoother texture or leave as is for a chunkier sauce.
- Pour into a clean glass jar or hot sauce bottle. Refrigerate and enjoy!
Notes
Adjust the heat by swapping in milder or hotter peppers. Add fresh herbs like dill, or a smoky twist with paprika. Stir into mayo or sour cream for a spicy pickle aioli!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 10
- Sugar: 0g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: dill pickle hot sauce, spicy pickle sauce, homemade hot sauce, jalapeño pickle sauce