The Salsa for Pickle Lovers
Bright, tangy, and ready in less than 30 minutes.
Pickle lovers, this one’s for you. 🥒
I first made this pickle salsa last summer after seeing Freddsters share a version, and it was so delicious that I’ve been making it ever since.
It starts like a classic salsa verde with charred tomatillos, jalapeños, onion, and garlic, but then you take it a step further by blending in an entire jar of pickles and a generous splash of pickle juice. If you’re not a fan of pickles, or simply don’t feel like adding them, just be sure to add extra lime juice and salt to taste.
The result is a bright, tangy, wildly addictive salsa that’s perfect to enjoy as-is with chips or use to dress up your favorite tacos, burgers, or bowls.
Grillo’s Pickle Salsa Verde
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
Click here for the printable recipe
1 tablespoon olive oil
8–10 tomatillos, husks removed and rinsed
2 to 3 jalapeños, depending on your spice preference
1 serrano pepper, optional, for extra heat
1 medium white onion, quartered
3 garlic cloves, unpeeled
1 bunch cilantro (leaves + tender stems)
Juice of ½ lime, plus more to taste
32-ounce container Grillo’s Pickles, juice reserved, or your preferred pickle brand
½ cup reserved pickle juice
Tortilla chips, for serving
Note: To dry-char the vegetables, heat a large skillet over medium-high heat, then cook them without oil, turning occasionally, until softened and deeply blistered on all sides. This adds a slightly smokier flavor, but both methods will yield a delicious salsa.
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Once hot, add the tomatillos, jalapeños, serrano, if using, onion, and unpeeled garlic cloves. Cook for 10–15 minutes, turning occasionally, until everything is softened, blistered, and deeply charred on all sides. The more color you get, the deeper the flavor will be. Alternatively, arrange the vegetables on a baking sheet, toss with the olive oil, and roast at 450°F for 15–20 minutes, flipping halfway through, until softened and deeply charred.
Let the vegetables cool slightly, then peel the garlic and transfer everything to a blender.
Add the cilantro, lime juice, drained pickles, and ¼ cup of the reserved pickle juice. Blend until the salsa reaches your desired consistency, adding more pickle juice as needed. Leave it chunky or blend until smooth.
Taste and adjust with more pickle juice or lime juice as needed.
Serve immediately with tortilla chips, or refrigerate before serving to let the flavors deepen even more. Store in an airtight container in the refrigerator for up to 5 days.
I love Grillo's pickles, they are always in my fridge! I will make this andI will love it.
I've been making this since I saw your TikTok video on it last summer, and it's an absolutely delicious summer snack. In fact, I just bought some tomatillos at my local farm stand yesterday to make some this week.