Description
This Dill Pickle Hot Sauce combines the fiery heat of jalapeno and serrano peppers with the tangy, savory flavors of dill pickles and garlic. Naturally fermented for up to two weeks, this vibrant sauce delivers a unique balance of spicy, sour, and herbal notes. Ideal for drizzling on sandwiches, tacos, or using as a zesty marinade, it is easy to make and offers complex flavor through gut-friendly fermentation.
Ingredients
Scale
Vegetables and Spices
- 1 lb green hot peppers (jalapeno and serrano for balanced heat)
- ½ medium yellow onion, diced
- 6 garlic cloves, sliced
- ½ teaspoon mustard seed
- 1 teaspoon dried dill
Brine and Additional Ingredients
- 2 cups water (room temperature)
- 1 tablespoon sea salt
- 2 cups dill pickle brine (divided)
- 5–10 large dill pickles (adjust to taste)
- ¼ cup white vinegar
- ½ teaspoon xanthan gum (optional, for texture)
Instructions
- Prepare the Fermentation Vessel: Clean your fermentation vessel thoroughly with soap and hot water, then let it air dry completely to prevent any contamination that could spoil the fermentation process.
- Prepare the Vegetables: Dice the green hot peppers and yellow onion, and slice the garlic cloves. Add all these prepared vegetables to the fermentation vessel along with the mustard seed and dried dill to infuse herbal flavor.
- Make the Brine: Dissolve the sea salt in the 2 cups of room-temperature water. Pour this brine over the vegetables in the vessel, ensuring they are completely submerged. If needed, add more dill pickle brine to cover the vegetables fully to create an anaerobic environment.
- Start the Fermentation: Use a fermentation weight or a suitable alternative to weigh down the vegetables so they remain submerged in the brine. Seal the vessel with an airlock or lid and keep it at room temperature between 68-75°F. Let the vegetables ferment for 7 to 14 days, checking daily for mold or off smells.
- Blend the Sauce: After fermentation is complete, strain the fermented vegetables and reserve the brine. In a blender, combine the fermented vegetables, dill pickles, 2 cups of dill pickle brine (adjust according to desired consistency), white vinegar, and xanthan gum if using. Blend until the sauce is smooth and homogenous.
- Taste and Adjust: Sample the blended hot sauce and adjust seasoning by adding additional salt, vinegar, or pickle brine to achieve your preferred flavor balance. Optionally, strain the sauce again through a fine mesh to create a smoother texture.
- Store: Transfer the finished hot sauce into sterilized jars or bottles. Seal tightly and refrigerate. The sauce will keep its flavor and freshness for up to 12 months when stored properly.
Notes
- Fermentation time can be adjusted based on ambient temperature and desired sourness. Longer fermentation yields tangier flavors.
- Xanthan gum is optional and used to improve sauce texture; it can be omitted for a thinner consistency.
- Use fresh, firm peppers to prevent spoilage during fermentation.
- Always ensure vegetables remain submerged in brine to avoid mold formation.
- Refrigerate sauce after opening to maximize shelf life and maintain flavor quality.
