Dill Pickle Salsa Verde
A unique and tangy salsa verde made by charring tomatillos, jalapeños, and onions, then blending them with an entire container of dill pickles and their juice. Perfect for pickle lovers looking for a new favorite dip.
A unique and tangy salsa verde made by charring tomatillos, jalapeños, and onions, then blending them with an entire container of dill pickles and their juice. Perfect for pickle lovers looking for a new favorite dip.
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Heat olive oil in a large skillet over medium-high heat.
Add the tomatillos, jalapeños, serrano pepper (if using), quartered onion, and unpeeled garlic cloves to the hot skillet.
Char the vegetables for about 10 minutes, turning occasionally until they are blistered and softened on all sides.
Remove the skillet from the heat and let the vegetables cool slightly.
Transfer the charred vegetables to a blender. Peel the garlic cloves before adding them.
Add the cilantro and lime juice to the blender.
Add the entire container of drained dill pickle spears and a splash of the pickle juice to the blender.
Blend until the salsa reaches your desired consistency.
Taste and season with salt if needed. Serve with tortilla chips and enjoy.

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