Pickle Salsa
Pickle Salsa
Ingredients
- 10 tomatillos, 12, husks removed
- 1 large onion, cut in half
- 2 jalapeños, stems removed
- 4 cloves garlic, peeled
- 1 jar dill pickles, entire
- 1/4 cup pickle juice, or to taste
- 1 bunch fresh cilantro
- 1/2 teaspoon salt, or to taste
- 1 tablespoon lime juice, or to taste
Instructions
- 1
Preheat your broiler to high. Line a baking sheet with foil for easier cleanup.
⏱️ 2 min
- 2
Place the prepared tomatillos, jalapeños, onion halves (cut-side down), and peeled garlic cloves on the prepared baking sheet. Broil for 10-15 minutes, flipping the jalapeños and tomatillos halfway through, until the vegetables are charred and softened. Keep a close eye on them to prevent burning.
⏱️ 15 min
- 3
Carefully transfer the charred vegetables to a blender. Add the entire jar of pickles, a generous splash of pickle juice (start with 1/4 cup and add more if desired), and the fresh cilantro.
⏱️ 5 min
- 4
Add salt to taste (start with 1/2 teaspoon) and a squeeze of lime juice (about 1 tablespoon). Blend until the salsa reaches your desired consistency, whether chunky or smooth. Taste and adjust seasonings (salt, lime juice, pickle juice) as needed.
⏱️ 5 min
- 5
Serve the pickle salsa immediately with tortilla chips, or transfer to an airtight container and refrigerate until ready to serve. The flavors will meld and deepen over time.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pickle Salsa
- 10 tomatillos, 12, husks removed
- 1 large onion, cut in half
- 2 jalapeños, stems removed
- 4 cloves garlic, peeled
- 1 jar dill pickles, entire
- 1/4 cup pickle juice, or to taste
- 1 bunch fresh cilantro
- 1/2 teaspoon salt, or to taste
- 1 tablespoon lime juice, or to taste
Instructions
- 1
Preheat your broiler to high. Line a baking sheet with foil for easier cleanup.
⏱️ 2 min - 2
Place the prepared tomatillos, jalapeños, onion halves (cut-side down), and peeled garlic cloves on the prepared baking sheet. Broil for 10-15 minutes, flipping the jalapeños and tomatillos halfway through, until the vegetables are charred and softened. Keep a close eye on them to prevent burning.
⏱️ 15 min - 3
Carefully transfer the charred vegetables to a blender. Add the entire jar of pickles, a generous splash of pickle juice (start with 1/4 cup and add more if desired), and the fresh cilantro.
⏱️ 5 min - 4
Add salt to taste (start with 1/2 teaspoon) and a squeeze of lime juice (about 1 tablespoon). Blend until the salsa reaches your desired consistency, whether chunky or smooth. Taste and adjust seasonings (salt, lime juice, pickle juice) as needed.
⏱️ 5 min - 5
Serve the pickle salsa immediately with tortilla chips, or transfer to an airtight container and refrigerate until ready to serve. The flavors will meld and deepen over time.
⏱️ 3 min