Dirty Martini Salsa

Shaking and stirring not required. This quick and easy salsa can be made in less than 30 minutes and captures the essence of a dirty martini.
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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Yield: About 2 1/2 cups
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1 1/2 cups chopped canned pimento peppers (about 10 ounces)

2 tablespoons vodka

1 tablespoon dry vermouth

1 tablespoon grapeseed or vegetable oil

Juice of 1/2 a large lime

Kosher salt and freshly ground black pepper

3/4 cup unstuffed, pitted Spanish olives, plus sliced olives for garnish

1/2 cup pickled cocktail onions, plus some for garnish

1 tablespoon olive brine

1 clove garlic

Vegetable chips, for serving


  1. Put the pimentos, vodka, vermouth, oil, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Pulse until smooth, but still slightly chunky. Add the olives, onions, olive brine and garlic, and pulse until coarsely chopped. Refrigerate until chilled, at least 1 hour or overnight. Garnish with sliced olives and a few cocktail onions. Serve with vegetable chips.
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