Dill Pickle Salsa

Dill Pickle Salsa made with fire-roasted tomatoes and jalapeños is a bold, smoky, and tangy fusion salsa. The sharp, briny punch of crisp dill pickles with the smoky sweetness from the fire roasted tomatoes and the kick from the fresh jalapeños will have them coming back for more! It’s Paleo and Whole30 friendly too. If you love salsa like we do try some of our others like this Fruit Salsa, Salsa Fresca, Pineapple Salsa. Try making your own Whole30 tortilla chips with these EBTB “Tortilla” Chips. They are so good my husband did not believe I made them!

Why You’ll Love This Recipe

Briny and Tangy: Chopped dill pickles and a splash of pickle brine add a signature sour punch and a crisp, satisfying crunch.

Spicy Kick: Fresh jalapeños provide a clean, vibrant heat that balances out the heavy tang of the pickle juice.

Smoky and Sweet: Fire-roasted tomatoes bring a rich, deep, and slightly sweet campfire taste that softens the sharp edge of the vinegar.

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Fire roasted crushed tomatoes: are charred over an open flame which adds a smoky flavor to the dish. They can be purchased canned. They are so delicious for this dill pickle salsa.

Dill pickles: small cucumbers that are preserved in vinegar flavored with dill. I really like Grillo’s pickles for this recipe.

Red onion: adds a crunchy texture and bold flavor, elevating salads with its zesty kick.

Jalapeño: are a type of chili pepper. They are the most popular hot pepper in the United States and are a key ingredient in Mexican cooking. They can range from mild to very hot.

Pickle brine: is the seasoned liquid used to preserve and flavor cucumbers.

Lime: are a small, green citrus fruit know for its sour taste and high vitamin C content.

Cilantro: has a flavor that is often described as bright, herbaceous, and citrusy. Fresh is best for this dill pickle salsa.

Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.

Kosher salt: is coarse, large grains, usually used for cooking. I like Primal Palate.

Chili powder: is a spice blend of dried chili peppers and other spices like cumin, garlic powder and oregano.

Cumin: is known for its warm and earthy flavor that is derived from the dried seeds of the Cuminum Cyminum plant.

Instructions

In a large bowl: add the crushed tomatoes, diced pickles, diced onion, diced jalapeños, diced or crushed garlic, chopped cilantro, dill pickle brine, juice from lime, salt, chili powder, and cumin. Stir well to combine.

Enjoy!

Recipe Tips and Tricks

Crush the garlic: which releases the powerful, classic garlic aroma and taste much faster than chopping.

For optimal pickle flavor: refrigerate over night to meld the flavors and create that classic dill pickle flavor. Lucky for you this makes a huge batch of salsa because if you are like us you won’t be able to wait and will want to dig in right away still leaving plenty for the next day!

Take the extra minute: to really dice the ingredients uniformly as it creates a thicker, better textured salsa.

Recipe Variations

Leave the jalapeño seeds in: for a hotter dill pickle salsa.

Fresh tomatoes: use fresh tomatoes from the garden when available, keeping in mind they won’t be fire roasted.

Yellow onion: is a great alternative instead of the red onion.

Storage Tips

You can store this dill pickle salsa in the refrigerator for 7 days when placed in an glass ball jar.

FAQ’s About Dill Pickle Salsa

What does it taste like?

A bold mix of smoky tomato depth and sharp, garlicky pickle

What does dill pickle salsa go with?

Spoon it over fish tacos, carnitas, or grilled chicken to add a bright, acidic crunch. Enjoy with your favorite tortilla chips. Use it exactly as you would a relish over grilled burgers, hot dogs, or pulled pork sandwiches.