Name: Dill Pickle Salsa
Prep time: 10 min
Cook time: PT-489773H12M36S
Total time: 25 min
Ingredients: 2 Tbsp olive oil; 8 to 10 tomatillos; 3 to 4 jalapeños; 1 onion, quartered; 3 cloves garlic, unpeeled; 1 bunch cilantro (about 1 1/2 cups); 1 tsp lime juice; 32 oz jar Grillo's Pickles, drained (reserve the juice); 1/4 cup pickle juice

Ingredients

Units Scale

2 Tbsp olive oil
8 to 10 tomatillos
3 to 4 jalapeños
1 onion, quartered
3 cloves garlic, unpeeled
1 bunch cilantro (about 1 1/2 cups)
1 tsp lime juice
32 oz jar Grillo's Pickles, drained (reserve the juice)
1/4 cup pickle juice

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Instructions

Preheat the oven broiler to high. Tip the olive oil onto a rimmed baking sheet. Set aside.
Cut the tomatillos in half and place on the baking sheet. Cut the jalapenos in half lengthwise and discard the stem and seeds, then add to the baking sheet. Throw on the quartered onion and the unpeeled garlic. Using your hands, turn everything over to coat in oil.
Place the sheet in the oven under the broiler. Watch closely so they don't burn! Allow the veggies to turn golden and get some char around the edges. The skin on the tomatillos and jalapenos will blister. Remove the pan from the oven and cool slightly.
Take the skins off the garlic and throw into a blender. Dump the rest of the sheet pan veggies into the blender and blitz for 20 seconds. Add the cilantro and lime juice, then blitz again.
Now, add the pickles and the pickle juice! Blitz for 20 to 30 seconds or until cohesive. Pour the salsa into a container and store in the fridge. The salsa keeps for up to 3 weeks.