Dill Pickle Salsa

Tangy, spicy, and packed with bold dill flavor — this unique salsa is perfect with chips, tacos, burgers, or hot dogs

Yield: 6-8 as a dip or condiment
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Special Equipment: large skillet, knife and cutting board, spatula, blender or food processor, and measuring cups

Ingredients

• 4–5 tomatillos, husked and rinsed

• 1 large onion, quartered

• 3–4 jalapeños, deseeded

• 1–2 tablespoons olive oil

• 4–5 garlic cloves, peeled

• 1 container Grillo’s pickles or similar dill pickles

• ½ cup pickle brine from the pickle container

Directions

1. Sauté veggies:

   In a large skillet over medium-high heat, add a bit of olive oil. Sauté the tomatillos, onion, and jalapeños for 6–7 minutes, until slightly softened and charred in spots.

2. Add garlic:

   Add garlic cloves to the pan and cook for an additional 3–4 minutes, stirring often. Be careful not to burn the garlic.

3. Blend:

   Remove from heat and transfer the sautéed mixture to a blender. Add the pickles and about ½ cup of pickle brine from the jar.

4. Blend to desired texture:

   Blend on high until smooth or chunky your choice.

5. Taste and adjust:

   Add more pickle juice, salt, or even a splash of lime juice if you want more acidity.

   Serving Ideas:

   Serve with tortilla chips, Spoon over tacos or burrito bowls

   Use as a tangy relish on burgers or hot dogs

   Mix into grilled corn or potato salad