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Zingy Dill Pickle Hot Sauce Recipe

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4.6 from 5 reviews

A zesty and flavorful Zingy Dill Pickle Hot Sauce combining tangy pickles, fresh dill, and a spicy kick, perfect for enhancing sandwiches, snacks, and grilled dishes with a vibrant homemade punch.

Ingredients

Main Ingredients

  • 1 cup chopped dill pickles
  • 1/4 cup reserved pickle brine
  • 2 tablespoons apple cider vinegar
  • 1/4 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
  • 1/2 teaspoon xanthan gum (optional, for thickening)
  • 1 tablespoon neutral oil (optional, for sautéing)

Instructions

  1. Prep Ingredients: Roughly chop the pickles, garlic, shallots, and chillies. Measure out all liquids and spices to have everything 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 flavor.
  3. Simmer: Add chopped pickles, reserved pickle brine, apple cider vinegar, water, dill spice mix, and brown sugar to the saucepan. Bring the mixture to a gentle simmer, stirring to combine ingredients.
  4. Softening: Reduce heat to low, cover the saucepan, and allow the mixture to simmer gently for 15 minutes to soften vegetables and develop rich flavors.
  5. Cool Slightly: Remove the saucepan from heat and let the mixture cool for about 15 minutes before proceeding to blending to avoid splattering and achieve safety.
  6. Blend: Carefully transfer the mixture 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 blended 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 for a rustic texture.
  9. Bottle and Chill: Funnel the hot sauce into sterilised bottles. Allow it to cool completely before sealing and refrigerating. Flavors will deepen after 24 hours of chilling.

Notes

  • Use a neutral oil like vegetable or canola for sautéing to avoid overpowering flavors.
  • Adjust the amount of chillies according to desired heat level.
  • Xanthan gum is optional but helps create a smooth, thick sauce that clings well to foods.
  • Storing the sauce refrigerated will keep it fresh for up to 2 weeks.
  • Skip straining for a more rustic, textured sauce that still packs flavor.
  • Make sure to use sterilised bottles to preserve freshness and avoid contamination.

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