Ingredients:

  • 1 cup (240ml) Dill Pickle Brine
  • 1/2 cup (120ml) White Vinegar (5% acidity)
  • 1/2 cup (115g) Diced Dill Pickles
  • 2-4 Serrano Peppers
  • 2 cloves Garlic (minced)
  • 1 tablespoon (15ml) Yellow Mustard
  • 1 teaspoon (5ml) Dried Dill Weed
  • 1/2 teaspoon (2.5ml) Garlic Powder
  • 1/4 teaspoon (1.25ml) Onion Powder
  • 1/4 teaspoon (1.25ml) Crushed Red Pepper Flakes (optional)
  • Pinch of Sugar (optional)
  • Salt to taste

Instructions:

  1. In the saucepan, combine dill pickle brine, white vinegar, diced pickles, serrano peppers, garlic, yellow mustard, dill weed, garlic powder, onion powder, and crushed red pepper flakes (if using).
  2. Bring the mixture to a gentle simmer over medium heat.
  3. Simmer for 15-20 minutes, stirring occasionally, until the peppers soften and the flavors meld.
  4. Carefully transfer the hot sauce mixture to a blender (or use an immersion blender directly in the saucepan). Blend until completely smooth.
  5. Taste and add a pinch of sugar to balance the acidity, if needed. Add salt to taste.
  6. Let the hot sauce cool slightly before transferring it to a sterilized jar or bottle. Store in the refrigerator for up to 2 weeks. Shake well before using.