Dill Pickle Salsa Verde

Name: Dill Pickle Salsa Verde (Charred Tomatillo)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 lb tomatillos; 2 jalapeños; 1 serrano pepper; 1/2 white onion; 3 cloves garlic; 1/2 bunch cilantro; 1/2 lime, juiced; 1 container (32 oz) dill pickle spears; 1/4 cup pickle juice; salt, to taste

This dill pickle salsa verde combines charred tomatillos, jalapeños, and an entire container of dill pickles into a tangy, briny dip that transforms traditional salsa for pickle enthusiasts.

🌍American 🏷️Pickle salsa 🏷️Salsa verde 🏷️Dill pickle 🏷️Tomatillo Jalapeno

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🏷️Dip

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TikTok

Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 tbsp olive oil
1 lb tomatillos
2 jalapeños
1 serrano pepperoptional
1/2 white onion
3 cloves garlic
1/2 bunch cilantro
1/2 lime, juiced
1 container (32 oz) dill pickle spears
1/4 cup pickle juice
salt, to taste

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Instructions

1
Heat olive oil in a large skillet over medium-high heat.
2
Add the tomatillos, jalapeños, serrano pepper (if using), quartered onion, and unpeeled garlic cloves to the hot skillet.
3
Char the vegetables for about 10 minutes, turning occasionally until they are blistered and softened on all sides.
4
Remove the skillet from the heat and let the vegetables cool slightly.
5
Transfer the charred vegetables to a blender. Peel the garlic cloves before adding them.
6
Add the cilantro and lime juice to the blender.
7
Add the entire container of drained dill pickle spears and a splash of the pickle juice to the blender.
8
Blend until the salsa reaches your desired consistency.
9
Taste and season with salt if needed. Serve with tortilla chips and enjoy.

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Tips & Notes

Pro tips

Char tomatillos and peppers directly over a gas flame or under the broiler until blackened and blistered — this develops savory depth that balances the pickle brine.
Use the entire 32 oz container of dill pickles plus juice; don't drain them. The brine is what makes this salsa verde unique and tangy.
Taste and adjust lime juice and pickle juice ratio to your preference — more lime for brightness, more pickle juice for brine-forward flavor.
Pulse the blender in short bursts rather than continuous blending to maintain texture; over-blending creates a watery consistency.

Substitutions

Serrano pepper → habanero (hotter, fruity)
White onion → red onion (more onion flavor, less sulfur)
Cilantro → parsley (milder, less citrus note)

Storage & make-ahead

Refrigerate in an airtight container for up to 5 days. Flavors intensify overnight. Not suitable for freezing due to high water content.

Equipment

blender or food processor · cast iron skillet or grill grates (for charring)

Common Questions

Can I use fresh dill instead of dill pickles?

No — the dill pickles and their juice are essential to the flavor and texture. Fresh dill won't provide the brine and acidity that define this recipe.