Description
A bold, tangy, and spicy condiment that combines the zesty flavor of dill pickles with the heat of chili peppers, perfect for adding a unique twist to burgers, tacos, and more.
Ingredients
- 2 cups pickling cucumbers, sliced
- 1/4 cup fresh dill, chopped
- 1 cup white vinegar
- 3 garlic cloves, smashed
- 1 tablespoon yellow mustard seeds
- 1 teaspoon crushed red pepper flakes
- 2 jalapeños or hot green chilies, sliced
- 1/2 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
Instructions
- Slice the cucumbers and jalapeños. Add them to a saucepan with water, vinegar, garlic, mustard seeds, red pepper flakes, salt, and sugar.
- Bring the mixture to a simmer and cook for about 10 minutes, until cucumbers soften slightly and flavors blend.
- Allow the mixture to cool for 10-15 minutes, then transfer to a blender and blend until smooth.
- Adjust the consistency by adding extra water or vinegar if needed.
- Strain the sauce through a fine sieve for a smoother texture, then bottle into sterilized jars.
- Store in the refrigerator or process in a hot water bath for longer shelf life.
Notes
- Adjust chili type for desired heat level—use habaneros for more spice.
- Add smoked paprika or roasted peppers for a smoky version.
- Blend in avocado or cooked onion for a creamier texture.
- Can be canned using water bath method for extended shelf life.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Sugar: 0.5g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
