🌶️ Dill Pickle Hot Sauce 🌿
🔥 Looking for a new hot sauce that’s a perfect balance of tart, spicy, and tangy? Allyson Letal's Dill Pickle Hot Sauce is just what you need! 🥒🌶️ This unique recipe combines dill pickles with jalapenos and serrano peppers and ferments for 10 days to create an addictively delicious condiment. Perfect over tacos, eggs, chicken wings, or even in your next Bloody Mary! 🍗🍳🍹
⭐️ 4.64 from 19 votes
⏰ Prep Time: 15 mins
⏰ Fermenting Time: 10 days
⏰ Total Time: 10 days 30 mins
🍽️ Course: Preserved
🌎 Cuisine: American
🍴 Servings: 32
🔥 Calories: 12 kcal
### Ingredients:
- 1 lb green hot peppers (jalapeno and serrano)
- ½ medium yellow onion
- 6 garlic cloves
- ½ teaspoon mustard seed
- 1 teaspoon dried dill
- 2 cups water (room temp)
- 1 tablespoon sea salt
- 2 cups dill pickle brine (divided)
- 5-10 large dill pickles
- ¼ cup white vinegar
- ½ teaspoon xanthan gum (optional)
### Instructions:
1. **Prepare for fermenting**: Wash a fermentation vessel with soap and hot water. Set aside to dry.
2. **Dice and mix**: Coarsely dice the peppers, onion, and slice garlic. Add to the vessel with dill and mustard seed.
3. **Make brine**: Dissolve sea salt in room temp water and pour over the ingredients until just covered. Add more brine if needed.
4. **Ferment**: Weigh down the ingredients and secure the lid tightly. Ferment for 7-14 days, checking daily.
5. **Blend**: Once fermented, strain and blend the vegetables with dill pickles, reserved brine, vinegar, and pickle juice until smooth. Add xanthan gum if desired.
6. **Adjust flavor**: Add more brine, vinegar, or pickles to taste. Optionally, strain through a fine mesh sieve.
7. **Store**: Transfer to jars or bottles and store in the refrigerator for up to 12 months.
### Notes:
- **Fermentation time**: Experiment with the timing to find your perfect flavor.
- **Temperature**: Ideal range is 68-75°F.
- **Kahm yeast**: If a white film forms, it’s harmless but tastes bad. Best to start over.
- **Xanthan gum**: Optional for a creamy texture and to maintain probiotics.
Keep your hot sauce in the fridge to avoid any spicy explosions! 🌡️💥
Happy fermenting! 🥳🌶️🥒