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asunnysideupday

The Salsa For Pickle Lovers

6.0

1 tablespoon olive oil

8–10 tomatillos, husks removed and rinsed

2 to 3 jalapeños, depending on your spice preference

1 serrano pepper, optional, for extra heat

1 medium white onion, quartered

3 garlic cloves, unpeeled

1 bunch cilantro (leaves + tender stems)

Juice of ½ lime, plus more to taste

32-ounce container Grillo’s Pickles, juice reserved, or your preferred pickle brand

½ cup reserved pickle juice

Tortilla chips, for serving

Heat the olive oil in a large skillet over medium-high heat.
Once hot, add the tomatillos, jalapeños, serrano, if using, onion, and unpeeled garlic cloves. Cook for 10–15 minutes, turning occasionally, until everything is softened, blistered, and deeply charred on all sides.
Let the vegetables cool slightly, then peel the garlic and transfer everything to a blender.
Add the cilantro, lime juice, drained pickles, and ¼ cup of the reserved pickle juice. Blend until the salsa reaches your desired consistency, adding more pickle juice as needed.
Taste and adjust with more pickle juice or lime juice as needed.
Serve immediately with tortilla chips, or refrigerate before serving to let the flavors deepen even more.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🌶️Salsa

Cuisine🇲🇽Mexican

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 2 weeks ago

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