Ingredients1 d 20 m servings 61 cals
- Mix crushed tomatoes, diced dill pickles, chopped onion, dill pickle juice, cilantro, jalapeno pepper, lime juice, sugar, salt, red pepper flakes, chili powder, cumin, and black pepper together in a bowl.
- Cover bowl with plastic wrap and refrigerate 24 hours.
- Cook's Note:
- For more dill pickle flavor, use bigger cubes of pickles. For less, smaller. If you finely chop the pickles, you will barely taste them, if at all.
Per Serving: 61 calories; 0.6 g fat; 14.2 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 675 mg sodium. Full nutrition
ReviewsRead all reviews 8
If eating a whole bowl of this salsa is wrong, I don't wannna be right! Ok, so I didn't eat ALL of it, but I sure wanted to! I followed the recipe exactly. I didn't even let it sit for 24 hrs t...
I'm a big fan of pickles, so this jumped right out at me when I stumbled across it in the "Newest Recipes". I made it yesterday for a get together today with two small tweaks: no black pepper ...
pretty well followed the recipe other than a few changes. i drained a can of diced tomatoes as that is what i had on hand. i put them through the food processor for a second or two to make the...
Made as written and wouldn't change a thing. I left my pickles in pretty big cubes because I wanted the more dill flavor. My very first original recipe that I came up with was a cucumber salsa i...
I made this for our family Christmas. We love dill pickles and this was a great recipe. It was better after 24 hours.
Absolutely freaking love this stuff! My daughter and I eat it with just a spoon.
I made this exactly as listed except I left out the onions (not a fan) and I processed the salsa a bit more just because I don't like chunky salsa. It's a simple and delicious recipe that I will...