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–+ servings
dill pickle salsa with fire roasted tomatoes and jalapeño pepppers
Penny Kovacs

Dill Pickle Salsa

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This dill pickle salsa made with fire-roasted tomatoes and jalapeños is a bold, smoky, and tangy salsa. The sharp, briny punch of crisp dill pickles with the deep, caramelized sweetness of fire roasted tomatoes and the kick of fresh jalapeños will have them coming back for more.
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Prep Time15 minutes
Total Time15 minutes
Servings: 12 people
Course: Appetizer, Dinner, Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 28 oz Fire roasted crushed tomatoes
  • 2 cups Dill pickles diced fine, I like Grillo's
  • 1/4 cup Dill pickle brine
  • 1 whole Lime juiced
  • 1/2 cup Red onion diced fine
  • 2 whole Jalapeño diced fine, remove seeds for less heat
  • 3 cloves Garlic minced fine or crushed
  • 1/4 cup Fresh cilantro chopped
  • 1/2 tsp Kosher salt I like Primal Palate
  • 1/2 tsp Chili powder
  • 1/2 tsp Cumin

Method
 

  1. 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.
  2. Enjoy!

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