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Strain the jar of pickles over a bowl to separate the pickles and pickling spices from the brine. Discard the pickling spices and reserve the brine.
Place the poblano, jalapeño, and serrano peppers on a baking sheet. Put the garlic cloves in a small oven-safe dish and drizzle with olive oil.
Bake at 350°F (175°C) for 15 minutes.
Turn off the oven heat and let the peppers and garlic sit in the warm oven for another 15 minutes to steam and soften.
Add the pickles and the reserved pickle brine to a high-powered blender.
Add the roasted peppers and roasted garlic to the blender.
Season with freshly ground black pepper, the juice of one lime, and fresh cilantro.
Blend on high speed until the salsa is smooth.
Pour the finished salsa into a jar for storage. Serve as a dip or condiment.

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