Pickle hot sauces are having a moment, and this new recipe from the Heartbeat crew is kind of a big dill. A funky cross between a dill-brined cuke and pickled jalapeno, it’s sour, juicy, garlicky with a herby hit of dill and a welcome hint of serrano heat. Its mild spice level makes it enjoyable by all, and a great starter sauce. Try it on anything that needs pickley acid flavor: burgers and dogs, sandwiches, deviled eggs, even mac & cheese, or a classic Canadian Bloody Caesar (or Bloody Mary, if you prefer)!