*Ingredients*: – 1 cup dill pickles (chopped) – 1/2 cup pickle juice – 2-3 jalapeños (seeded for less heat) – 1 habanero pepper (optional for extra heat) – 2 cloves garlic – 1/4 cup white vinegar – 1 tablespoon Dijon mustard – 1 teaspoon honey (optional) – 1/2 teaspoon celery seed – 1/2 teaspoon black pepper – 1/4 teaspoon salt
*Instructions*:
1. *Prepare the ingredients*: Roughly chop the dill pickles, seed and chop the jalapeños, and peel the garlic cloves.
2. *Blend the sauce*: In a blender or food processor, combine the dill pickles, pickle juice, jalapeños, habanero (if using), garlic, white vinegar, Dijon mustard, honey (if using), celery seed, black pepper, and salt.
3. *Blend until smooth*: Blend everything together until smooth and well combined. If the sauce is too thick, you can add a little extra pickle juice or water to reach your desired consistency.
4. *Taste and adjust*: Taste the sauce and adjust the seasoning if needed. You can add more honey for sweetness or more jalapeños for heat.
5. *Store*: Pour the sauce into an airtight bottle or jar and store it in the refrigerator for up to 2-3 weeks.
