Description
A zesty and refreshing Dill Pickle Salsa combining crisp cucumbers, tangy dill pickles, sweet onions, and a hint of heat from jalapeño and habanero peppers. Perfect as a unique topping for tacos, chips, or grilled dishes.
Ingredients
Scale
Main Ingredients
- 1 seedless cucumber cut in half, seeds scraped out, finely diced or pulsed in the food processor
- 1 cup dill pickles finely diced (about 4 whole pickles, depending on pickles size)
- 1/2 cup sweet onion finely diced
- 1/2 red bell pepper stem and seeds removed, finely diced or pulsed in the food processor
- 1 clove garlic peeled and finely minced
- 1/2 teaspoon kosher salt
- 1/2 cup pickle brine
Optional Ingredients
- 1 teaspoon fresh jalapeño minced, or more to taste
- 1/2 teaspoon fresh habanero minced, or more to taste
Instructions
- Combine Ingredients: Toss together cucumbers, dill pickles, sweet onions, red bell pepper, garlic, hot peppers if using, and kosher salt in a mixing bowl until evenly distributed.
- Add Pickle Brine: Drizzle the pickle brine over the combined ingredients and toss again to ensure everything is well coated.
- Chill and Marinate: Cover the salsa tightly and refrigerate for 1 hour to allow the flavors to meld and develop fully before serving.
Notes
- Adjust the amount of jalapeño or habanero peppers to control the heat level according to your preference.
- Using seedless cucumber helps keep the salsa crisp without excess moisture.
- Finely dicing or pulsing the vegetables in a food processor speeds up preparation and creates a consistent texture.
- Refrigerating the salsa longer than 1 hour can enhance the flavor even more.
- This salsa pairs excellently with chips, tacos, grilled meats, or as a tangy condiment.
Nutrition
- Serving Size: 1/4 cup
- Calories: 30 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
