Pickle Salsa

If you love pickles, PLEASE make this. The original Pickle Salsa recipe is from @freddsters, and as soon as I saw him post it, I knew I had to try it. It’s absolutely delish – and way less pickle-y than you'd expect (though you can totally adjust that with the amount of pickle juice). Enjoy!

Ingredients:

• 1–2 tbsp olive oil

• 8–10 tomatillos

• 3 jalapeños (use 4 if skipping the serrano)

• 1 serrano (optional)

• 1 onion, quartered

• 3 cloves garlic, unpeeled

• 1 bunch cilantro

• Juice from 1/2 lime (or to taste)

• 1 (32 oz) container Grillo's Pickle, drained (reserve the juice)

• 1/4–1/2 cup pickle juice (to taste)

• Tortilla chips, for serving

  
  

Instructions:

1. In a large skillet, heat 1–2 tbsp olive oil over medium-high heat. Once hot, add the tomatillos, jalapeños, serrano (if using), onion, and unpeeled garlic cloves.

2. Char everything for about 10 minutes, flipping occasionally, until all sides are blistered and golden. The more color, the deeper the flavor.

3. Let cool slightly, then peel the garlic and transfer everything to a blender.

4. Add the lime juice, cilantro, drained pickles, and 1/4–1/2 cup pickle juice. Blend until you reach your desired consistency: chunky or smooth. Taste and adjust with more lime or pickle juice as needed.

5. Serve with tortilla chips and enjoy immediately, or chill to let the flavors deepen even more. Enjoy!

Prep Time: 10 minutes

Cook Time: 10–15 minutes

Serves: ~8–10 as a dip/snack (makes about 5–6 cups, depending on tomatillo size and desired thickness)