Instructions:
- Prep Ingredients: Roughly chop the pickles, garlic, shallots, and chillies. Measure out all liquids and spices.
- Sauté Aromatics: Heat a splash of neutral oil (optional) in the saucepan over medium heat. Sauté shallots, garlic, and chillies for 3–4 minutes until softened and fragrant.
- Simmer: Add the chopped pickles, reserved pickle brine, ACV, water, dill spice mix, and brown sugar to the saucepan. Bring the mixture to a gentle simmer.
- Softening: Reduce heat to low, cover, and allow the mixture to simmer gently for 15 minutes to soften the vegetables and marry the flavours.
- Cool Slightly: Remove from heat and allow the mixture to cool for about 10–15 minutes before blending.
- Blend: Transfer the mixture carefully to a high-powered blender. Secure the lid leaving the vent slightly open and cover with a kitchen towel. Blend on high until completely smooth.
- Season & Adjust: Taste the sauce and add salt if necessary. If desiring a thicker sauce, blend in the xanthan gum for 30 seconds.
- Strain (Optional): For a very smooth sauce, pour the mixture through a fine-mesh sieve, pushing down on the solids. Skip this step for a rustic texture.
- Bottle and Chill: Funnel the hot sauce into sterilised bottles. Allow to cool completely before sealing and refrigerating. Flavours deepen after 24 hours.