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**Dill Pickle Hot Sauce: A Tangy Twist on Classic Heat**
If you’re a fan of all things spicy **and** you love that signature tang of dill pickles, this one’s for you. Introducing: **Dill Pickle Hot Sauce**—a bold, zesty, and surprisingly addictive condiment that combines the briny bite of pickles with the fiery kick of hot peppers. It’s the ultimate mashup you didn’t know you needed, and once you try it, you’ll want to drizzle it on everything.
From burgers and fries to tacos and even Bloody Marys, this unique hot sauce adds a punch of flavor that’s both vinegary and spicy, with those unmistakable dill notes we all crave. Whether you’re a homemade hot sauce enthusiast or just looking to switch up your condiment game, this recipe is easy to make, fun to customize, and totally crowd-pleasing.
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### 🌶️ Ingredients
– 1 cup dill pickle juice (from a jar of real dill pickles)
– 1 cup chopped dill pickles (use spears or chips—just make sure they’re real dill, not sweet)
– 4–6 fresh jalapeños, stems removed (for medium heat)
*(Swap for habaneros or serranos if you want more kick!)*
– 1 small onion, roughly chopped
– 2 garlic cloves, peeled
– 1 tablespoon fresh dill (or 1 teaspoon dried)
– 1 tablespoon white vinegar (optional, for extra tang)
– ½ teaspoon salt (adjust to taste)
– ½ teaspoon sugar (optional, balances the heat and acid)
– 1 tablespoon olive oil
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