Description
A quick and easy recipe for pickle salsa that balances the tangy brine of pickles with fresh tomatoes, herbs, and lime. Perfect as a zesty topping or dip to brighten up your meals.
Ingredients
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1 cup Claussen pickles, quartered
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1/3 cup pickle brine (liquid from your pickle jar)
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3 roma tomatoes, quartered
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1 can petite diced tomatoes (14 oz)
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1 garlic clove
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1/4 cup red onion, chopped
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1/4 cup fresh cilantro, chopped
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1 jalapeño, chopped
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Juice of 1 lime
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Salt and pepper to taste
Instructions
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Prepare your food processor. If you don’t have one, finely dice all ingredients by hand for a chunky salsa texture.
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Add pickles, pickle brine, roma tomatoes, diced tomatoes, red onion, cilantro, jalapeño, garlic, and lime juice to the processor.
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Pulse until finely chopped, aiming for a restaurant-style consistency. For chunkier salsa, pulse less.
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Season with salt and pepper, tasting as you go to balance the flavors.
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Refrigerate for at least 20 minutes or overnight to let the flavors meld and intensify.
Notes
Serving Size
2 tablespoons (about 30g)
Calories
15 kcal
Sugar
2 g
Sodium
300 mg
Fat
0.1 g
Saturated Fat
0 g
Unsaturated Fat
0.1 g
Trans Fat
0 g
Carbohydrates
3 g
Fiber
0.5 g
Protein
0.3 g
Cholesterol
0 mg
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No cooking
- Cuisine: American fusion