Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Pickle Salsa Verde
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- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 100
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 506 mg
Bright, tangy and deliciously irresistible, pickle salsa is an ideal mashup for pickle lovers. Roasted tomatillos, jalapeños and garlic are a nod to traditional salsa verde while dill pickles bring their signature tang and punch. The bold flavors are nicely balanced by a generous amount of fresh cilantro. It’s a natural partner for tortilla chips but also shines on tacos, smash burgers or alongside Mexican favorites like crispy pork carnitas.
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 100
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 506 mg
Ingredients
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Directions
- Heat the oil in a large skillet over high heat. Once shimmering, add the tomatillos, jalapeños, onion and garlic. Cook until lightly charred on all sides, 4 to 5 minutes, rotating each piece throughout.
- Transfer everything but the garlic cloves to a blender. Set the garlic aside to cool slightly. Once the cloves are cool enough to handle, peel and add to the blender. Blend on high speed for 30 seconds to make more room in the carafe. Add the drained pickles and cilantro. Blend until no large chunks remain, about 1 minute. Transfer to a bowl and cover. Refrigerate for at least 15 minutes to allow the flavors to blend.
- Before serving, stir in the lime juice. Add salt, black pepper and some of the reserved pickle liquid to taste. Serve with tortilla chips for scooping if desired.
Cook’s Note
For the best results, use "refrigerator-style" pickles (like Claussen or Grillo’s). Their cold-processed crunch is better for blending than shelf-stable, pasteurized varieties.
