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Start by chopping your dill pickles into small pieces. Mince the garlic and prepare the jalapeños. Remember to seed the jalapeños to reduce heat if you prefer!
In a blender, add the chopped dill pickles, pickle juice, jalapeños, minced garlic, and the optional habanero pepper if you enjoy that extra heat.
Blend the mixture on high until it reaches your desired consistency. If you prefer a chunkier texture, blend for a shorter amount of time.
Give your sauce a taste! This is the time to add more jalapeño if you want more heat or more pickle juice if you desire a thinner consistency.
Pour your Dill Pickle Hot Sauce into a jar or bottle. Seal it up and let it chill in the fridge for at least an hour before using to allow the flavors to meld.