Add the chopped dill pickles, pickle brine, diced fresh jalapeños (use more or less depending on your heat preference), minced garlic, white vinegar, honey, smoked paprika, and optional cayenne pepper to a blender or food processor. Get all the ingredients ready for blending so the flavors mix well.

Blend the mixture until you achieve your desired consistency. You can blend until completely smooth for a creamy sauce or pulse a few times if you prefer it a bit chunky. I like to leave it slightly chunky for a little extra texture, but that's up to you.

Taste the sauce and add salt to your liking. If you want a sweeter sauce, stir in a little more honey. For a thinner consistency, blend in a splash of extra pickle brine or vinegar. Adjust until the flavor and texture is just right for you.

Transfer the sauce into a glass jar or bottle and refrigerate for at least 1 hour. This allows the flavors to meld and the sauce to thicken slightly. I find chilling really improves the flavor, so don’t skip this step!

Before using, give the sauce a good shake or stir. Drizzle it over tacos, burgers, eggs, wings, or use it as a dip. This tangy, spicy sauce brings a burst of flavor to almost anything.