Pickle Salsa

Ingredients

• 1 lb tomatillos (Husked and rinsed)
• 2 jalapeño peppers (Whole; use more or fewer to taste)
• 0.5 yellow onion (About ½ medium onion, cut into large chunks)
• 4 cloves garlic (Left unpeeled for charring)
• 1 tsp neutral cooking oil (For charring in a pan; omit if roasting in the oven)
• 1 cup fresh cilantro (Loosely packed)
• 2 tbsp lime juice (Add more to taste, especially if omitting the pickles)
• 1 jar dill pickles (About a 24-ounce jar; drain before blending)
• 0.5 cup pickle juice (Use juice from the pickle jar; add a generous splash or more to taste)
• salt (To taste; the pickles and pickle juice are already salty)

Steps

1. 1

   Prepare the vegetables. Remove the tomatillo husks and rinse away the sticky residue. Leave the garlic cloves in their skins, and cut the onion into large chunks.

2. 2

   Heat a large skillet or cast-iron pan over medium-high heat and add the oil. Alternatively, arrange the tomatillos, jalapeños, onion, and unpeeled garlic on a baking sheet for oven roasting.

3. 3

   Add the tomatillos, jalapeños, onion, and unpeeled garlic to the hot pan. Char them, turning occasionally, until they have dark blistered spots and the tomatillos and onion have softened, about 8–12 minutes. For the oven method, roast at 450°F / 230°C until well charred and softened, turning once if needed.

4. 4

   Remove the charred vegetables from the heat and let them cool slightly until they are safe to handle. Peel the garlic cloves and discard their skins.

5. 5

   Add the charred tomatillos, jalapeños, onion, and peeled garlic to a blender. Add the cilantro and lime juice.

6. 6

   Add the drained pickles to the blender, followed by the pickle juice. Blend until the salsa is mostly smooth, or leave it slightly textured if preferred.

7. 7

   Taste the salsa and adjust the seasoning with additional lime juice and salt. If you omit the pickles, increase the lime juice and salt to compensate for their acidity and seasoning.

8. 8

   Transfer the pickle salsa to a serving bowl and serve immediately, or refrigerate it before serving for a colder, more developed flavor.

Notes

The source says the full recipe is available through the creator's bio, but no exact written quantities were provided in the supplied description or transcript; ingredient amounts are practical estimates. Store covered in the refrigerator for up to 4 days. The salsa will become more intensely tangy as it rests.

Nutrition per serving

• appetizer
• dip
• salsa
• vegetarian
• vegan
• gluten-free
• charred
• no-cook-after-blending