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 Recipe
Serving Size: Makes 6 cups or about 6 to 8 appetizer servings
Ingredients:
- 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
Directions:
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.