Pickle Salsa
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Medium
A fresh twist on traditional salsa, this version combines smoky charred vegetables with tangy dill pickles, fresh herbs, and a splash of pickle juice for a bold, flavorful dip that's perfect with tortilla chips or as a topping for tacos and burgers.
Ingredients
- 1½ cups dill pickles, drained
- 3 Roma tomatoes, halved
- ½ medium white onion, cut into thick wedges
- 1 jalapeño
- 4 garlic cloves
- ¼ cup fresh cilantro
- 2–3 tbsp pickle juice
- 1 tbsp fresh lime juice
- 1 tbsp fresh dill
- Blackstone Street Taco Seasoning, to taste
- Blackstone Essential Blend, to taste
Directions
- Preheat your Blackstone griddle to high heat.
- Place the tomatoes, onion, jalapeño, and garlic on the griddle. Cook for about 5 minutes, turning occasionally, until the vegetables are charred on all sides and slightly softened.
- Transfer the charred vegetables to a blender or food processor.
- Add the dill pickles, pickle juice, lime juice, cilantro, fresh dill, Street Taco Seasoning, and Essential Blend.
- Blend until the salsa reaches your desired consistency, leaving it slightly chunky or smooth, depending on your preference.
- Taste and adjust the seasoning or add more pickle juice if you'd like a tangier flavor.
- Serve immediately with tortilla chips or use as a topping for tacos, burgers, hot dogs, or grilled meats.