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Dill Pickle Hot Sauce

This Dill Pickle Hot Sauce is tangy, spicy, and bursting with bold flavor! A quick and easy condiment to elevate your sandwiches, fries, and grilled dishes.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 8 servings

Ingredients

  • 1 cup dill pickles chopped
  • 1/2 cup apple cider vinegar
  • 2 tablespoons mustard seeds
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon fresh dill chopped (optional)

Instructions

  • Chop the dill pickles into small pieces and finely chop fresh dill if using. Measure out all spices and vinegar.
  • Toast the mustard seeds in a small dry skillet over medium heat for 1-2 minutes until fragrant and they start to pop.
  • Add the chopped dill pickles, toasted mustard seeds, apple cider vinegar, garlic powder, onion powder, cayenne pepper, black pepper, and salt to a blender or food processor. Blend until smooth or pulse for chunkier texture.
  • Stir in fresh chopped dill if desired, then pulse or mix to combine.
  • Taste and adjust seasonings as needed, adding more cayenne for heat or vinegar for tang.
  • Transfer the sauce to a clean jar or bottle. Use immediately or refrigerate for a few hours for flavors to meld.

Equipment

  • Small Skillet
  • Blender
  • Food Processor

Notes

  • Use crunchy dill pickles for the best texture and flavor impact.
  • Toast mustard seeds only until fragrant to avoid bitterness.
  • Adjust cayenne pepper to control the heat level to your liking.
  • For a rustic version, finely chop ingredients and whisk instead of blending.
  • Strain sauce through a fine mesh sieve for a smoother texture if desired.