Pickle Salsa

Prep Time: 30

Cook Time: 0

Total Time: 30

Servings: servings

TYPE OF DISH: Appetizer, Dips, Salsa

LIFESTYLE CHOICE: Dairy-Free, Gluten-Free, Vegan, Vegetarian

COOKING METHOD: Assembly, No Cooking, No Raw Ingredients

This easy Pickle Salsa is a no-cook dip made with pickles, tomatoes, cucumber, and dill for a tangy, fresh twist on classic salsa.

Ingredients:

2 (14.5 oz.) cans Dei Fratelli Petite Diced Tomatoes with Onion, Celery, and Peppers, drained
3 Cups Pickles, diced
1 Cucumber, diced
1/2 Red Onion, diced
1/2 Jalapeno, diced
2 Tbsp. Garlic, minced
2 Tbsp. Red Wine Vinegar
1 tsp. Black Pepper
1/2 tsp. Ground Celery Seed
1/4 Cup Fresh Dill, chopped

Combine all ingredients together in a medium bowl.
If you prefer a less chunky salsa, add all ingredients to your food processor and pulse a few times to reach your desired consistency.
Chill in the refrigerator and serve with your favorite tortilla chips.

What is pickle salsa?

Pickle salsa is a fresh, no-cook salsa made with diced pickles, tomatoes, and vegetables, offering a tangy twist on traditional salsa.

What can you serve with pickle salsa?

Pickle salsa is great with tortilla chips, tacos, grilled meats, sandwiches, or as a topping for burgers and hot dogs.

How long does pickle salsa last in the refrigerator?

Store pickle salsa in an airtight container in the refrigerator for up to 3–4 days.

Can I make pickle salsa less tangy?

Yes. Reduce the amount of pickles or vinegar, or add a bit more tomato to balance the flavor.

Is pickle salsa healthy?

Yes. This recipe is naturally vegan, gluten-free, and made with fresh vegetables and simple ingredients.