Dill Pickle Hot Sauce
, Makes 8 servings
A tangy, no-cook hot sauce blended from dill pickles, pickle brine, jalapeños and garlic.
| 150 g dill pickles, chopped | Chop pickles small | Blend on high; adjust heat & tang | Jar & chill at least 1 hr |
| 2 cloves garlic, minced | Mince garlic | ||
| 2-3 jalapeños, seeded and sliced | Slice & seed jalapeños | ||
| 1 habanero pepper, seeded (optional) | Seed habanero carefully | ||
| 120 ml pickle juice |
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