Description
This Pickle Salsa recipe combines the tangy flavors of dill pickles with charred tomatillos, spicy peppers, and zesty lime juice for a unique twist on traditional salsa. Perfect for snacking or as a topping for grilled meats!
Ingredients
Scale
For the Pickle Salsa:
- 1 tablespoon olive oil
- 8 tomatillos, husked and rinsed
- 3 jalapeños
- 1 serrano pepper
- 1 sweet onion, peeled and quartered
- 4 garlic cloves
- Juice from 1/2 lime
- 1 bunch cilantro, stems removed
- 1 (32-ounce) container dill pickle spears (Grillo’s recommended)
- 1/4 cup reserved pickle juice
For Serving:
- Tortilla chips
Instructions
- Heat the olive oil: Heat the olive oil in a large skillet over medium-high heat.
- Char the vegetables: Place the tomatillos, jalapeños, serrano, onion, and garlic in the skillet. Cook over medium-high heat until charred and softened, about 10 minutes.
- Cool the vegetables: Remove the skillet from heat and let the vegetables cool slightly for about 5 minutes.
- Blend the salsa: Transfer the cooled vegetables to a blender. Add lime juice, cilantro, pickles, and reserved pickle juice. Pulse until desired consistency is reached.
- Adjust seasoning: Taste and adjust seasoning as needed.
- Serve: Serve immediately with tortilla chips or refrigerate until ready to enjoy.
Notes
- This salsa can be stored in an airtight container in the refrigerator for up to 1 week.
- Adjust the spice level by removing seeds from the peppers for a milder salsa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Stovetop, Blender
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 2g
- Sodium: 280mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Pickle Salsa, Salsa recipe, Dill pickle salsa
