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
About the Ingredients ⭐
- Tomatillos: Give the salsa its tangy base.
- Peppers: Jalapeños and serrano add heat.
- Onion & Garlic: Add savory flavor.
- Lime: Brightens the salsa.
- Cilantro: Adds fresh flavor.
- Dill Pickles: Give this salsa its pickle flavor and crunch.
- Pickle Juice: Adds extra tang and helps blend the salsa.
- Olive Oil: Used to char the vegetables.
Be sure to check out the full recipe and ingredient list below
How to Make Pickle Salsa
Char the Vegetables: Heat the olive oil in a skillet. Add the tomatillos, peppers, onion, and garlic and cook for about 10 minutes until softened and charred.
Cool: Remove from the heat and let the vegetables cool for about 5 minutes.
Blend: Add the vegetables, lime juice, cilantro, pickles, and pickle juice to a blender.
Adjust the Texture: Pulse until the salsa reaches your preferred consistency.
Serve: Taste and adjust if needed, then serve immediately or chill until ready to eat
Tips I Found Helpful 💙
- Don’t skip charring the vegetables—it adds great flavor.
- Remove the pepper seeds for a milder salsa.
- Use dill pickles, not sweet or bread-and-butter pickles.
- Chill the salsa for a couple of hours for even more flavor.
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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.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 25Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gSodium: 129mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 0g
