Dill Pickle Salsa
If you're obsessed with pickles and love a good homemade salsa, get ready to meet your new favorite dip: Dill Pickle Salsa. This zesty, crunchy, and tangy salsa is the perfect fusion of briny pickles and fresh herbs and peppers—ideal for chips, burgers, tacos, or straight from the jar. It's easily made in 15 minutes - blended into a smooth, restaurant-style salsa that is a pickle-lover's dream!
Ingredients
- 1 16oz container dill pickles (I like Grillo's)
- 2 tbsp olive oil or avocado oil
- 4 tomatillos
- 1-2 small jalapeno peppers, stems removed and halved
- 1 small white or yellow onion, quartered or roughly chopped
- 3-4 garlic cloves, peeled
- 1 small bunch cilantro
- 1/4 cup pickle brine
- 1/2 lime, juiced
Instructions
- Char the veggies - add some oil to your pan and heat it over medium heat. Once the pan is hot, add the onion, jalapeno, tomatillos, and garlic. Cook for 10 or so minutes, flipping the veggies often so they don't burn, until softened & slightly charred/grilled.
- Blend - add the veggies along with the remaining ingredients to a blender and blend until smooth.
- Taste and adjust seasoning—add more pickle juice for extra tang, more lime, etc. Let it chill in the fridge for at least 30 minutes to allow the flavors to meld.
- Store - I like to store mine in mason jars or back in the pickle jar!