Description
This Dill Pickle Hot Sauce combines tangy dill pickles with spicy jalapeños for a versatile sauce that enhances any dish.
Ingredients
Scale
- 1 cup dill pickles, chopped
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 2 teaspoons salt
- 1–2 jalapeño peppers, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Blend the chopped dill pickles, white vinegar, water, sugar, salt, and diced jalapeños into the blender.
- Achieve a smooth and uniform consistency by blending on high speed.
- Taste your creation and adjust seasoning if necessary.
- Bottle the hot sauce using a funnel into a clean, airtight bottle.
- Allow the flavors to meld by refrigerating for at least 24 hours.
Notes
Store in the refrigerator for up to two weeks. Can be frozen in ice cube trays for longer storage.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 10
- Sugar: 1g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg