Dill Pickle Salsa Recipe - Allrecipes.com
Dill Pickle Salsa Recipe
  • READY IN 1+ days

Dill Pickle Salsa

Recipe by  

"Dill pickles are probably my greatest food vice, with a good salsa being a close second. Why not combine them?"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    1 day 20 mins

Directions

  1. Mix crushed tomatoes, diced dill pickles, chopped onion, dill pickle juice, cilantro, jalapeno pepper, lime juice, sugar, salt, red pepper flakes, chili powder, cumin, and black pepper together in a bowl.
  2. Cover bowl with plastic wrap and refrigerate 24 hours.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • For more dill pickle flavor, use bigger cubes of pickles. For less, smaller. If you finely chop the pickles, you will barely taste them, if at all.
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Reviews More Reviews

Jul 19, 2015

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! :)

 
Jul 06, 2014

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!

 

4 Ratings

Mar 29, 2015

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!

 
Feb 09, 2015

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. :D

 

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Nutrition

  • Calories
  • 61 kcal
  • 3%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 676 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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