Description

A bold, briny blend of heat, garlic, and tang this no-cook hot sauce is your new secret weapon for bringing vibrant flavor to everything from eggs and tacos to burgers, wraps, and even grilled veggies. This punchy, addictive sauce combines the salty snap of dill pickles with spicy jalapeños, mellow garlic, a hint of sweetness, and just the right amount of smokiness to create a one-of-a-kind condiment that you’ll reach for daily.

Ingredients

1 cup chopped dill pickles (use whole or spears, preferably garlic dill for extra flavor)
½ cup pickle juice (from the same jar – gives bold, briny flavor)
2–3 fresh jalapeños, chopped (adjust based on your heat tolerance)
2 garlic cloves, minced (fresh is best for the sharpest bite)
1 tablespoon white vinegar (adds acidity and preserves the sauce)
1 teaspoon honey (or monk fruit sweetener for sugar-free option)
½ teaspoon smoked paprika (for depth and a hint of smoke)
¼ teaspoon cayenne pepper (optional, for extra kick)
Salt, to taste (start with ¼ tsp and adjust as needed)

Instructions

Step 1: Prep Your Ingredients

Start by roughly chopping your dill pickles, jalapeños, and garlic. Remove the stems from the jalapeños. If you prefer a milder sauce, remove the seeds and membranes from the peppers. For a hotter sauce, keep them in.

Pro tip: Use gloves when handling spicy peppers to avoid irritation.

Step 2: Add Everything to a Blender

In a blender or food processor, combine the chopped dill pickles, pickle juice, jalapeños, minced garlic, white vinegar, honey or monk fruit, smoked paprika, and cayenne pepper (if using). Add a pinch of salt to start.

This is where all the flavor magic comes together!

Step 3: Blend Until Desired Consistency

Blend the mixture until smooth, or leave it a bit chunky for a rustic, relish-like texture. You can pulse it for a chunkier consistency or let it go longer for a silky sauce.

Tip: If it’s too thick, add a splash of water or more pickle juice. If it’s too thin, toss in a few more chopped pickles.

Step 4: Taste and Adjust

Give the sauce a taste. Need more salt? Add it. Want it sweeter or tangier? Adjust with more honey or vinegar. Want more heat? Add another pepper or a pinch more cayenne.

This is your chance to truly make the sauce your own. Keep tweaking until it’s exactly how you like it.

Step 5: Refrigerate to Let Flavors Meld

Pour the finished sauce into a clean glass jar or bottle. Seal tightly and refrigerate for at least 1 hour before using. Letting it sit gives the flavors time to marry and deepen.

The longer it rests, the better it gets—try waiting overnight if you can resist!

Notes

This sauce is completely no-cook—which means it’s quick, easy, and perfect for beginners or anyone short on time.
Always store in the refrigerator. Because it’s made with fresh ingredients and not fermented, it should be consumed within 2–3 weeks.
Shake before each use to redistribute ingredients, especially if you’ve left it chunky.
Great as a gift! Pour into a glass swing-top bottle, label it, and share the flavor love with friends.

Prep Time: 10 minutes
Cook Time: 0 minutes (no cooking required)
Category: Breakfast

Nutrition

Calories: 8
Sodium: 180mg
Protein: 0.2g

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