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Zingy Dill Pickle Hot Sauce Recipe

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4.6 from 67 reviews

Zingy Dill Pickle Hot Sauce is a vibrant, tangy condiment that combines the sharpness of dill pickles with a spicy kick from fresh chillies. Perfect for adding a zesty punch to sandwiches, burgers, and grilled dishes, this sauce is creamy, smooth, and packed with vibrant flavors from aromatic shallots, garlic, and a perfect balance of spices.

Ingredients

Vegetables & Aromatics

  • 4 medium dill pickles, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 2 medium shallots, roughly chopped
  • 2-3 fresh chillies, roughly chopped (adjust to taste)

Liquids & Spices

  • Reserved pickle brine from the pickles (about ½ cup)
  • 2 tablespoons apple cider vinegar (ACV)
  • ¼ cup water
  • 1 tablespoon dill spice mix
  • 1 teaspoon brown sugar
  • Neutral oil (such as vegetable or canola), splash (optional for sautéing)
  • Salt, to taste
  • ¼ teaspoon xanthan gum (optional, for thickening)

Instructions

  1. Prep Ingredients: Roughly chop the pickles, garlic, shallots, and chillies. Measure out all liquids and spices so everything is ready to go.
  2. Sauté Aromatics: Heat a splash of neutral oil in a saucepan over medium heat. Add the shallots, garlic, and chillies, sautéing for 3 to 4 minutes until softened and fragrant, unlocking their flavors.
  3. Simmer: Add the chopped pickles, reserved pickle brine, apple cider vinegar, water, dill spice mix, and brown sugar to the saucepan. Bring this combination to a gentle simmer to meld the flavors.
  4. Softening: Reduce the heat to low, cover the pan, and let the mixture simmer gently for about 15 minutes. This softens the vegetables and allows the flavors to marry beautifully.
  5. Cool Slightly: Remove the saucepan from the heat and let the mixture cool for 10 to 15 minutes. Cooling helps make blending easier and safer.
  6. Blend: Carefully transfer the cooled mixture to a high-powered blender. Secure the lid but leave the vent slightly open, covering it with a kitchen towel to prevent splattering. Blend on high speed until the sauce is completely smooth.
  7. Season & Adjust: Taste the sauce and add salt if needed. For a thicker consistency, blend in xanthan gum for 30 seconds until fully incorporated.
  8. Strain (Optional): For a very smooth, refined texture, pour the blended sauce through a fine mesh sieve, pressing down on solids. This step can be skipped for a more rustic, textured sauce.
  9. Bottle and Chill: Funnel the hot sauce into sterilized bottles. Allow it to cool completely before sealing. Refrigerate and let the flavors deepen for at least 24 hours before using.

Notes

  • Adjust the number of chillies according to your preferred spice level.
  • Xanthan gum is optional but recommended if you want a thicker, more cohesive sauce.
  • Use sterilized bottles to ensure the sauce stays fresh longer.
  • Store in the refrigerator and use within 3-4 weeks for best flavor and safety.
  • The flavor deepens and mellows after a day of refrigeration.

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