Dill Pickle Hot Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For 32 servings:

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:

Prepare for Fermenting:

Wash a fermentation vessel with soap and hot water. Set aside to dry.
Dice and Mix:

Coarsely dice the peppers, onion, and slice the garlic. Add to the vessel with dill and mustard seed. ️
Make Brine:

Dissolve sea salt in room temp water and pour over the ingredients until just covered. Add more brine if needed.
Ferment:

Weigh down the ingredients and secure the lid tightly. Ferment for 7-14 days, checking daily. ⏳
Blend:

Once fermented, strain and blend the vegetables with dill pickles, reserved brine, vinegar, and pickle juice until smooth. Add xanthan gum if desired.
Adjust Flavor:

Add more brine, vinegar, or pickles to taste. Optionally, strain through a fine mesh sieve.
Store:

Transfer to jars or bottles and store in the refrigerator for up to 12 months. ❄️
Prep Time: 15 minutes | Fermenting Time: 10 days | Total Time: 10 days 30 minutes | Kcal: Approximately 12 kcal per serving | Servings: 32 servings