Pickle Salsa

Name: Pickle Salsa with Charred Tomatillos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 1 tbsp cooking oil; 1 lb tomatillos; 4 jalapeños; 1 white onion, quartered; 5 cloves garlic; 1 (32 oz) jar dill pickle chips, drained; 1/4 cup reserved pickle juice; 1 tsp salt; 1/2 cup fresh cilantro

Pickle salsa is a tangy, unexpected twist on traditional salsa verde that combines charred tomatillos, jalapeños, and onions with an entire jar of dill pickles. The dill pickle brine adds brightness and complexity that sets it apart from classic recipes.

🌍Mexican-inspired 🏷️Pickle salsa 🏷️Salsa verde 🏷️Dip 🏷️Appetizer Snack

🏷️

🏷️Tomatillo

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Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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Ingredients

1 tbsp cooking oil
1 lb tomatillos
4 jalapeños
1 white onion, quartered
5 cloves garlic
1 (32 oz) jar dill pickle chips, drained
1/4 cup reserved pickle juice
1 tsp salt
1/2 cup fresh cilantro

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Instructions

1
Heat oil in a large skillet over medium-high heat.
2
Add the tomatillos, jalapeños, and quartered onion to the hot skillet.
3
Sauté the vegetables for 6-8 minutes, turning occasionally, until they are softened and charred in spots.
4
Add the garlic cloves to the skillet and cook for an additional 2 minutes until fragrant.
5
Drain the jar of pickle chips, reserving about 1/4 cup of the pickle juice. Remove any large dill sprigs or other aromatics from the pickles.
6
Transfer the charred vegetables from the skillet to a blender.
7
Add the drained pickle chips, 1/4 cup of reserved pickle juice, and salt to the blender.
8
Blend the mixture until it is partially combined.
9
Add the fresh cilantro to the blender and blend again until the salsa reaches your desired consistency.
10
Pour the salsa into a container. Serve immediately with tortilla chips or store in the refrigerator.

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Tips & Notes

Pro tips

Char the tomatillos, jalapeños, and onion directly over a gas flame or under the broiler until blackened in spots—this deepens flavor and removes raw harshness.
Drain the pickles thoroughly before blending to avoid an overly wet salsa; reserve the pickle juice separately to control consistency.
Pulse the ingredients in a blender or food processor until you reach your desired texture—coarse for chunky salsa, smooth for a dip.
Taste and adjust salt carefully; the pickles and their brine already contribute significant saltiness.

Substitutions

Green tomatoes → tomatillos (use if tomatillos are unavailable, though flavor will be slightly different)
Dill pickle chips → bread-and-butter pickle chips (note: will be sweeter and less tangy)
Fresh cilantro → fresh parsley or mint (note: changes the herbaceous profile)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days. Flavors intensify after the first day.

Equipment

blender or food processor · gas burner or broiler (for charring)

Common Questions

Can I use fresh dill instead of dill pickle chips?

No—the recipe specifically calls for dill pickle chips and their brine, which provide the signature tangy flavor. Fresh dill alone won't replicate this salsa's unique taste.