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Dill Pickle Salsa

A flavorful twist on traditional salsa, this Dill Pickle Salsa combines fresh tomatoes, onions, and dill pickles for a refreshing and healthy snack or topping.
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Prep Time 10 minutes
Total Time 1 day
Servings: 8 servings
Course: Appetizer, Dip, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 28 ounce can crushed tomatoes
  • 1 cup diced dill pickles or more to taste
  • 1/2 cup finely chopped onion
  • 1/4 cup dill pickle juice
  • 1/4 cup chopped fresh cilantro
  • 1 unit jalapeno pepper, finely chopped
  • 1 unit lime, juiced
  • 1 teaspoon white sugar can substitute with stevia or monk fruit for a healthier version
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper

Method
 

Preparation
  1. In a mixing bowl, combine the crushed tomatoes, diced dill pickles, and finely chopped onion.
  2. Add the dill pickle juice and chopped cilantro to the mix.
  3. Next, include the finely chopped jalapeno pepper and lime juice for a nice kick.
  4. Then, stir in the sugar, salt, red pepper flakes, chili powder, ground cumin, and black pepper to fully combine all the flavors.
  5. Once everything is mixed well, cover the bowl tightly with plastic wrap and refrigerate for 24 hours to let the flavors meld together.

Notes

Dill Pickle Salsa can be served with whole grain chips or fresh veggies, and can also be topped on grilled chicken or fish. It keeps in the refrigerator for up to a week, and can be frozen for up to 3 months, though the texture may change after thawing.