Dill Pickle Salsa

  4.9 – 11 reviews  • Salsa Recipes

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. 1 (28 ounce) can crushed tomatoes
  2. 1 cup diced dill pickles, or more to taste
  3. ½ cup finely chopped onion
  4. ¼ cup dill pickle juice
  5. ¼ cup chopped fresh cilantro
  6. 1 jalapeno pepper, finely chopped
  7. 1 lime, juiced
  8. 1 teaspoon white sugar
  9. ½ teaspoon salt
  10. ½ teaspoon red pepper flakes
  11. ¼ teaspoon chili powder
  12. ¼ teaspoon ground cumin
  13. ¼ teaspoon ground black pepper

Instructions

  1. 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.
  2. Cover the bowl with plastic wrap and refrigerate 24 hours.
  3. 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

Barbara Richardson
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
Leah Wright
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!
Sharon Kelly
Best homemade salsa I’ve eaten; great flavor!
Anna Stanton
I made this for our family Christmas. We love dill pickles and this was a great recipe. It was better after 24 hours.
Robert Delgado
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!
Christina Gomez
Absolutely freaking love this stuff! My daughter and I eat it with just a spoon.
Hannah Golden
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!
Janice Cline
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! 🙂
Kevin Sharp
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!
Megan Ryan
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. 😀
Kristin Ramirez
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!

 

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