Dill Pickle & Tomato Salsa

You’d never guess that dill pickles would go SO well with tomatoes! 

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.

Dill Pickle & Tomato Salsa

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.

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