Appetizers | Dessert | Recipes | vegetable
Pickle Salsa
Pickle Salsa will shake up your salsa game with this bold and tangy twist on a classic restaurant-style salsa that blends charred tomatillos, spicy peppers, sweet onion, and garlicky goodness with the briny crunch of dill pickles—yes, pickles! This flavor-packed salsa is the ultimate snack for pickle lovers and salsa fans alike. Scoop it up with tortilla chips or spoon it over tacos for a zesty upgrade you didn’t know you needed.
This Pickle Salsa isn’t just for chips—though it’s downright addictive with a crunchy tortilla scoop. Try it spooned over tacos, grilled burgers, or pulled pork sandwiches for an extra punch of flavor. It also makes a bold topping for hot dogs, nachos, or even scrambled eggs. However you serve it, this tangy twist is sure to be a showstopper; it’s even better than restaurant salsa!
Pickle Salsa Ingredients
- 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
- Tortilla chips, for serving
Pickle Salsa Recipe
- Heat the olive oil in a large skillet over medium-high heat.
- Place the tomatillos, jalapeños, serrano, onion, and garlic in the skillet. Cook over medium-high heat, turning occasionally, until the vegetables are charred and softened, about 10 minutes.
- Remove the skillet from the heat and allow the vegetables to cool slightly, about 5 minutes.
- Transfer the cooled vegetables to a blender.
- Add the lime juice, cilantro, pickles, and reserved pickle juice to the blender.
- Pulse the mixture until your desired consistency is reached. For a smoother salsa, blend for a longer period.
- Taste and adjust seasoning if needed (though the pickles and juice should provide plenty of salt).
- Serve immediately with tortilla chips or refrigerate until ready to use. Enjoy!
Tips & Tricks
- Char for Flavor: Don’t skip the step of charring the tomatillos, peppers, onion, and garlic—it adds depth and a subtle smokiness that balances the tangy pickles perfectly.
- Control the Heat: For a milder restaraunt salsa, remove the seeds and membranes from the jalapeños and serrano before cooking. Want it spicier? Toss in an extra serrano or leave the seeds in.
- Pickle Power: Use high-quality dill pickles like Grillo’s for the best flavor. Avoid overly sweet or bread-and-butter style pickles—they’ll throw off the balance.
- Blend to Your Liking: Pulse the ingredients for a chunky salsa, or blend longer for a smoother, pourable version. Both are delicious!
- Let It Chill: The flavors develop even more after a couple of hours in the fridge. If you have time, chill it before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Stir before serving, as separation is natural.
- Double Up: This recipe makes about 4 cups, but it’s always a hit—consider doubling the batch for parties or meal prep!
FAQs about Pickle Salsa
Pickle Salsa
Yield:
4 cups
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
This bold and zesty Pickle Salsa combines charred tomatillos, spicy peppers, and dill pickles for a flavorful twist that’s perfect with chips, tacos, burgers, and more.
Ingredients
- 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
- Tortilla chips, for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Place the tomatillos, jalapeños, serrano, onion, and garlic in the skillet. Cook over medium-high heat, turning occasionally, until the vegetables are charred and softened, about 10 minutes.
- Remove the skillet from heat and allow the vegetables to cool slightly, about 5 minutes.
- Transfer the cooled vegetables to a blender.
- Add the lime juice, cilantro, pickles, and reserved pickle juice to the blender.
- Pulse the mixture until your desired consistency is reached. For a smoother salsa, blend longer.
- Taste and adjust seasoning if needed (though the pickles and juice should provide plenty of salt).
- Serve immediately with tortilla chips or refrigerate until ready to use. Enjoy!
Notes
- Store the salsa in an airtight container in the refrigerator for up to 5 days.
- For an extra flavor boost, try adding a roasted red bell pepper or a handful of cherry tomatoes.
- If you don’t have Grillo’s pickles, any high-quality dill pickles will work. Avoid sweet pickles as they will alter the flavor.
- For a milder salsa, remove the seeds and membranes from the jalapeños and serrano before charring. For extra heat, add another serrano or a pinch of red pepper flakes.
- If the salsa is too thick, add a splash of water or more pickle juice to thin it out.
- This salsa pairs well with grilled meats, tacos, or as a topping for nachos.
- If you’re not a fan of cilantro, you can substitute with fresh parsley, though the flavor will be different.
- This salsa can be made a day in advance to allow the flavors to meld together.
Nutrition Information:
Yield: 40 Serving Size: 1Amount Per Serving: Calories: 14Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 56mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g
