Pickle Salsa combines charred tomatillos, jalapeños, serrano pepper, sweet onion, garlic, fresh cilantro, and crunchy dill pickles for a bold twist on restaurant-style salsa. A splash of pickle juice adds even more tangy dill flavor, making this an easy appetizer for pickle and salsa lovers.
I wanted this salsa to have plenty of pickle flavor without losing everything I love about a good restaurant-style salsa. Charring the tomatillos, peppers, onion, and garlic first gives it a smoky flavor that works so well with the tangy dill pickles.
Why I Love Pickle Salsa
Ingredient Notes
- Olive Oil: Used to char the vegetables and help them soften and develop more flavor.
- Tomatillos: Remove the husks and rinse them well before cooking. Tomatillos give the salsa its fresh, tangy base.
- Jalapeños: Three jalapeños add heat and fresh pepper flavor. You can remove the seeds and membranes if you prefer a milder salsa.
- Serrano Pepper: Adds an extra kick of heat. Serranos are generally hotter than jalapeños, so adjust to your taste.
- Sweet Onion: Quarter the onion so the pieces are large enough to char without cooking too quickly.
- Garlic: Fresh garlic gets charred along with the vegetables, giving it a deeper, slightly sweeter flavor.
- Lime Juice: Fresh lime juice brightens the salsa and balances the salty, tangy pickle flavor.
- Cilantro: Use fresh cilantro with the thicker stems removed. It adds that classic fresh salsa flavor.
- Dill Pickles: I recommend a good-quality, crunchy dill pickle. I use Grillo’s, but another favorite dill pickle will work. Avoid sweet or bread-and-butter pickles.
- Pickle Juice: Reserve ¼ cup from the pickle container. This adds extra dill flavor, acidity, and saltiness to the salsa.
- Tortilla Chips: For serving. A sturdy tortilla chip works especially well with this salsa.
Be sure to check out the full recipe and ingredient list below
How To Make Pickle Salsa
- 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 I Found Helpful
- Char the vegetables well: I let the tomatillos, peppers, onion, and garlic develop some color before blending. It gives the salsa a deeper flavor.
- Adjust the heat: For a milder salsa, remove the seeds and membranes from the jalapeños and serrano. Leave them in if you like more heat.
- Use crunchy dill pickles: I find that a crisp pickle gives the salsa the best texture. Grillo’s are my favorite for this recipe.
- Don’t overblend: I pulse the salsa until everything is chopped but still has some texture. You don’t want it completely smooth.
- Add pickle juice gradually: Start with the recommended amount, then taste before adding more. Pickle brands vary in saltiness and acidity.
- Taste before adding salt: The pickles and pickle juice already contain plenty of salt, so you may not need any extra.
- Let it chill: I find the flavor gets even better after the salsa sits in the refrigerator for a little while before serving. 🥒🌶️💙
FAQs about Pickle Salsa
More Appetizer Recipes I Love
Pickle Salsa
Pickle Salsa combines charred tomatillos, jalapeños, serrano pepper, onion, garlic, fresh cilantro, and crunchy dill pickles with a splash of pickle juice for a tangy, spicy twist on classic 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
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
Char the tomatillos, peppers, onion, and garlic for the best flavor. Pulse the salsa just until chopped so it keeps some texture. Taste before adding any extra salt since the pickles and pickle juice are already salty. For less heat, remove the seeds and membranes from the peppers. Chill before serving to let the flavors come together.
