Ingredients
- 2 cups dill pickles, diced
- 1 cup chili peppers (jalapeños, serranos, or habaneros)
- 4 garlic cloves, minced
- 1/2 cup fresh dill, chopped
- 1/2 cup distilled vinegar
- 1/4 cup apple cider vinegar
- 1 teaspoon salt
- 1 tablespoon sugar
Instructions
- Prep your ingredients: Start by dicing your pickles and peppers, and mincing the garlic.
- Combine ingredients: In a medium saucepan over medium heat, combine the pickles, chilis, garlic, fresh dill, vinegar, and a pinch of salt. Stir well.
- Simmer the mixture for about 10 minutes.
- Blend the mixture until smooth using a blender or immersion blender.
- Adjust to taste adding more salt or sugar if needed.
- Bottle the sauce in a sterilized bottle or jar and allow it to cool.
- Let it rest in the refrigerator for at least 24 hours for the best flavor.
Notes
For a smokier flavor, substitute fresh chilis with roasted red peppers. Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian