Do you need a recipe for the sourdough scraps? Try making these tasty and simple cinnamon rolls.
| Prep Time: | 20 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 20 mins |
| Servings: | 6 |
Ingredients
- 1 (28 ounce) can crushed tomatoes
- 1 cup diced dill pickles, or more to taste
- ½ cup finely chopped onion
- ¼ cup dill pickle juice
- ¼ cup chopped fresh cilantro
- 1 jalapeno pepper, finely chopped
- 1 lime, juiced
- 1 teaspoon white sugar
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
Instructions
- Mix tomatoes, dill pickles, onion, dill pickle juice, cilantro, jalapeño pepper, lime juice, sugar, salt, red pepper flakes, chili powder, cumin, and black pepper together in a bowl.
- Cover the bowl with plastic wrap and refrigerate 24 hours.
- For more dill pickle flavor, slice pickles into larger pieces. If you finely chop the pickles, you will barely taste them, if at all.
Reviews
Dill Pickle Salsa by duboo. ‘Subbed 1 1/2 – 2t dried cilantro & 2t lime juice. The pickles stay crunchy, but the salsa doesn’t scream “Pickle”. Note; After a day of refrigeration, this salsa becomes somewhat gelatinous. (Stir & it’s fine) I’m thinking of putting this salsa in a hand mold for a Halloween party. Pretty
Another satisfied customer! I had some homemade spicy dill pickles that I used, so did not add the jalapeno, but otherwise followed this easy recipe. Delish!! Thanks for sharing!
Best homemade salsa I’ve eaten; great flavor!
I made this for our family Christmas. We love dill pickles and this was a great recipe. It was better after 24 hours.
pretty well followed the recipe other than a few changes. i drained a can of diced tomatoes as that is what i had on hand. i put them through the food processor for a second or two to make the chunks a bit smaller. did the onions in the food processor too, together with the cilandro, jalapenos and dill pickles. ( i only had a jar of sliced jalapeno so i used about 4 or 5 slices of that). i then tasted and found it to be “hot” enough so omitted the red pepper flakes. i also omitted the pickle juice as there was plenty of liquid in it at that point. very good. very fresh tasting. i would definitely make again!
Absolutely freaking love this stuff! My daughter and I eat it with just a spoon.
I made this exactly as listed except I left out the onions (not a fan) and I processed the salsa a bit more just because I don’t like chunky salsa. It’s a simple and delicious recipe that I will definitely use against drug again!
If eating a whole bowl of this salsa is wrong, I don’t wannna be right! Ok, so I didn’t eat ALL of it, but I sure wanted to! I followed the recipe exactly. I didn’t even let it sit for 24 hrs though, I just dove in right away and wow was it good! I can only imagine what tomorrow will bring! The pickles aren’t overpowering or obvious, but add a nice saltiness that will make people ask what you put in your salsa. This makes 6 very large servings. I ended up using half of it to make Tim’s Turkey Tortilla Soup from this site. Delish! I cheated and bought pre-diced pickles (Mt. Olive Dill Relish – NOT sweet relish) just because I was feeling lazy. Next time, I’m going to experiment with Vlasic Bold & Spicy Chipotle pickles. Great recipe duboo! 🙂
Made as written and wouldn’t change a thing. I left my pickles in pretty big cubes because I wanted the more dill flavor. My very first original recipe that I came up with was a cucumber salsa in which I use dill pickle relish so I knew I would love this one too. Thanks for sharing duboo!
2.9.15 … https://www.allrecipes.com/recipe/238050/dill-pickle-salsa/ … Okay … I’m not a big fan of dill pickles. ‘Like ’em fine, but it’s not close to being hot fudge, if ya know where I’m going there – & I think you do. ;D Well, this is a good salsa! I pickled jalapenos from the garden & used an equivalent to two. ‘Subbed 1 1/2 – 2t dried cilantro & 2t lime juice. As crazy as it sounds, it’s not all that identifiable as being pickle salsa. Diced the pickles. They stay crunchy. Nice! ‘Really glad I tried this & will make again. Btw, two peppers gave it medium to hot heat. They’re pretty hot straight. 🙂 Note; After a day of refrigeration, this salsa becomes somewhat gelatinous. (Stir & it’s fine) I’m thinking of putting this salsa in a hand mold for a Halloween party. Pretty cool. 😀
I’m a big fan of pickles, so this jumped right out at me when I stumbled across it in the “Newest Recipes”. I made it yesterday for a get together today with two small tweaks: no black pepper (because I loathe it) and diced tomatoes in lieu of crushed for a bit more texture, and one bigger tweak: dried parsley in place of cilantro. It was a hit! Our guests really liked it (even a self proclaimed “pickle hater”), as did we. It was easy to make and uses pantry staples so I can definitely see this being a party staple at the LTH house. THANKS for the recipe, Duboo!