Drizzle over tacos, sandwiches, or burgers for a tangy, spicy twist.
Use as a dip for fries or veggie sticks.
Mix into mayonnaise or sour cream for a creamy, spicy spread.
Variations
Smoky Version: Roast jalapeños before blending.
Extra Heat: Add 1–2 fresh or pickled hot peppers.
Creamy Jalapeño Sauce: Stir in 2–3 tbsp sour cream or Greek yogurt for a mellow, creamy version.
FAQ
Q: Can I use regular cucumbers instead of pickles?
A: Fresh cucumbers will lack the tangy flavor and brine, so the sauce won’t have the same punch. Pickles are key!
Q: How long does it last?
A: Refrigerated in an airtight container, it keeps up to 2 weeks.
Q: Can I freeze it?
A: Yes, freeze in ice cube trays for easy portions. Thaw as needed.
This jalapeño dill pickle hot sauce is bold, tangy, and incredibly versatile—perfect for anyone who loves a little heat with their crunch!
