Pickle Salsa
Directions
- 1Pour olive oil into a skillet.
- 2Add tomatillos, jalapeños, serrano (optional), onion, and unpeeled garlic cloves to the skillet.
- 3Char the ingredients for about 10 minutes, ensuring all sides get blistered and golden.
- 4Let the charred vegetables cool slightly and peel the garlic.
- 5Transfer all charred ingredients and peeled garlic to a blender.
- 6Add cilantro and lime juice to the blender.
- 7Drain and add an entire container of Grillo's Pickles to the blender along with some of the reserved pickle juice.
- 8Blend the mixture until it reaches your desired consistency (smooth or chunky).
- 9Taste for seasonings and adjust if necessary.
- 10Pour the prepared salsa into a container.
- 11Serve with tortilla chips.
Ingredients
- 1 tablespoon olive oil
- 8 tomatillos
- 3 jalapeños
- 1 serrano
- 1 onion
- 3 garlic cloves
- 1 bunch cilantro
- 0.5 lime juice
- 1 container Grillo's Pickles
- 0.25 cup pickle juice
- tortilla chips
Equipment
skillettongsblender
Tips
- The deeper the color of the charred vegetables, the deeper the flavor.
- Taste and adjust with lime if needed.
- Serve right away or chill for even more flavor.
- You can pulse the salsa until smooth or chunky, however you like it.
- Use four jalapeños if not using serrano.
- When charring the vegetables, flip occasionally so all sides get blistered and golden.
- Make sure to peel your garlic before adding it to the blender.
- When adding the Grillo's pickles, drain them first but reserve the juice for later use in the blender.
- If you love pickles, this recipe is a must-try!
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