How to Make Dill Pickle Hot Sauce

Using a food processor or blender, chop 8 to 10 dill pickles.

Add 1/2 medium-sized yellow onion (roughly chopped) to the processor.

Add 6 cloves of garlic, 1 tbsp kosher salt, and a sprig of fresh dill (or 2 tsp dried dill).

Pour in 2 cups of pickle brine and 1/2 cup of white vinegar (5% acidity).

Blend all ingredients thoroughly until well mixed, ensuring the sauce is not too chunky.

Taste test the sauce to check the pickle flavor and adjust if necessary.

Add habanero peppers for heat, starting with 1 or 2 and blending them in.

Taste the sauce again and adjust the number of habanero peppers to your preferred heat level, settling on up to 8 whole peppers if desired.

Once satisfied with the heat, bottle the sauce and store it in the fridge.

Equipment Needed

Spice Level: