This salsa recipe is a pickle lovers perfect way to celebrate Cinco de Mayo or just to enjoy on a summer’s day with a basket of fresh corn tortilla chips and a cold beer.
Makes 6 cups or about 6 to 8 appetizer servings
2 cups, Canned Crushed Tomatoes
2 cups Fresh, Ripe Roma Tomatoes, Diced
1 cup Great Lakes Pickling Polish Dill Pickles, Chopped
½ cup White Onion, Chopped
¼ cup Dill Pickle Juice
¼ cup Fresh Cilantro, Chopped
2 tablespoons Jalapeno Pepper, Finely Chopped
1 Lime, Juiced
1 teaspoon Light Brown Sugar
½ teaspoon Kosher Salt
½ teaspoon Crushed Red Pepper
1/2 teaspoon Dark Chili Powder
1/2 teaspoon Ground Cumin
1. Mix tomatoes, dill pickles, onion, dill pickle juice, cilantro, jalapeño pepper, lime juice, sugar, salt, red pepper flakes, chili powder, cumin and together in a bowl.
2. Cover the bowl with plastic wrap and refrigerate 24 hours.
