Description
Ingredients
Scale
Yields: 2 cups
Ingredients 📝
Base Ingredients:
- 2 large dill pickles (or 1 cup of sliced pickles)
- 1 cup pickle brine
- 3–4 hot chili peppers (e.g., jalapeño or serrano, adjust for heat preference)
Flavor Enhancers:
- 1 clove garlic
- 1 tsp dill weed (fresh or dried)
- 1 tbsp white vinegar (optional, for extra tang)
- 1 tbsp olive oil
Seasonings:
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp smoked paprika (optional, for a smoky touch)
Instructions
- Prep Ingredients:
- Slice the pickles and peppers. Remove seeds from the peppers if you want a milder sauce.
- Blend:
- Combine the pickles, brine, peppers, garlic, dill, olive oil, and seasonings in a blender or food processor.
- Simmer:
- Pour the mixture into a saucepan and simmer on medium-low heat for 10-15 minutes. This melds the flavors and enhances the tang.
- Adjust Texture:
- For a smooth sauce, strain the mixture through a fine mesh sieve. For a chunkier texture, leave it as is.
- Bottle and Store:
- Let the sauce cool, then transfer it to a clean glass bottle or jar. Store in the refrigerator for up to 2 weeks.