Pickle Salsa (Easy Grillo's Pickle Salsa Recipe)

This pickle salsa is tangy, smoky, bright, and completely unlike any salsa you've made before. Charred tomatillos and poblano peppers get blended with a full jar of Grillo's pickles and finished with pickle juice for a salsa that's bold, briny, and absolutely addictive. If you like my Grillo's pickle dip, you'll love this recipe.

The Salsa You Never Knew You Needed

I already have a Grillo's pickle dip on the blog that has become one of the most popular recipes I've ever posted, and if you haven't made it yet, you need to. But after how much people loved that recipe, I started thinking about what else I could do with Grillo's pickles. That recipe proved that pickles and dip go together in a way nobody expected, so the idea hit me: what if I made salsa with them?

I pulled some inspiration from my tomatillo green salsa and tried a few different ingredient combinations before landing on exactly what I wanted. The combination of fresh tomatoes, Grillo's pickles, jalapeño, garlic, and cilantro gives you this bright, tangy, slightly briny salsa that tastes completely unlike anything you've had before. Trust me!

The real genius move, and I'm not being modest here, was using the pickle juice to adjust the consistency instead of water. It keeps the flavor bold and punchy all the way through every single bite instead of diluting it into something flat and forgettable. One taste and this is will always be the salsa you crave when you want chips and salsa.

Ingredients

• 2 tablespoons olive oil
• 8–10 tomatillos
• 1–2 poblano peppers
• 1 medium white onion, quartered
• 3–4 cloves of garlic, whole and unpeeled
• Juice of ½ a lime
• 1 bunch cilantro
• 1 (32 oz) jar Grillo's pickles
• ¼ cup pickle juice, more to taste

How to Make Pickle Salsa

Step 1: Char the Vegetables

Heat a skillet or cast iron pan over medium-high heat. Add the tomatillos, poblano peppers, quartered onion, and whole unpeeled garlic cloves. Let them char, turning every couple of minutes to get good color on all sides. 

Step 2: Peel the Garlic and Blend the Vegetables

Once the garlic is charred, peel off the papery skin. Add the peeled garlic to a blender along with the charred tomatillos, poblano, onion, and the full bunch of cilantro. Blend for about a minute until you have a chunky salsa texture. Don't over-blend at this stage because you want some texture before the pickles go in.

Step 3: Add the Pickles

Drain the pickle liquid from the jar into a separate container and save every drop of it. Add the drained pickles to the blender with the tomatillo mixture and the lime juice. Blend to a smooth salsa consistency. The pickles will bring an incredible brightness and brininess that transforms the whole thing.

Step 4: Season with Pickle Juice

This is the move I mentioned that makes this salsa special. Instead of adding water to adjust the thickness, use the reserved pickle juice. Add it a little at a time, blending and tasting between additions, until the salsa reaches your desired consistency and flavor. Season to taste and adjust lime juice if needed.

Step 5: Store in the Jar

Pour the finished salsa back into the empty pickle jar. It fits perfectly, it's already airtight, and honestly it just looks cool for serving. Refrigerate until you're ready to serve.

Tips for the Best Pickle Salsa

• Get real char on the vegetables. Don't just warm them through, you want actual dark, blistered char marks on the tomatillos, poblano, and onion. That smokiness is what gives this salsa its depth and complexity and balances the brightness of the pickle brine. A cast iron pan is ideal for this.
• Save every drop of pickle juice. You'll use it at the end to thin and season the salsa, and it's the secret to keeping the flavor bold and briny all the way through. Don't accidentally pour it down the drain when you drain the pickles.
• Use Grillo's specifically. Grillo's pickles have a distinct fresh, garlicky, dill flavor that's different from most grocery store pickles. It's that specific flavor profile that makes this salsa so unique. Other pickle brands will work but the flavor won't be quite the same.
• Blend in stages. Blend the charred vegetables first to a chunky texture before adding the pickles. This gives you more control over the final consistency and prevents over-processing the pickles, which can make the salsa taste too sharp.
• Taste as you add pickle juice. The pickle juice is doing double duty by seasoning and thinning the salsa. Add it gradually and taste between each addition so you hit the right balance of tangy and smooth without going too far.

Ways to Serve Pickle Salsa

This salsa works anywhere regular salsa does, and then some:

• Tortilla chips- the obvious move and it absolutely delivers for an elevate chips and salsa appetizer/snack.
• Tacos- spoon it over fish tacos, chicken tacos, or carne asada.
• Eggs- drizzle over scrambled eggs or a breakfast burrito for a punchy start to the morning.
• Grilled chicken or steak- use it as a sauce right before serving. It's especially good with this London broil in place of a chimichurri.
• Burgers- a spoonful on top instead of regular condiments is a game changer.
• Quesadillas- serve alongside these chicken quesadillas for dipping.
• Rice bowls- drizzle over rice, beans, and roasted vegetables. It's delicious on this street corn chicken rice bowl.

Frequently Asked Questions

What is pickle salsa?

Pickle salsa is a fresh salsa made with real pickles and pickle juice blended directly into the base. Instead of the standard tomato and pepper combination, pickle salsa adds a bright, tangy, briny layer that makes it completely unlike any salsa you've had before. This version uses Grillo's dill pickles and charred tomatillos for a bold, smoky, garlicky salsa that's impossible to stop eating.

What does pickle salsa taste like?

It's tangy, smoky, garlicky, and bright with a briny punch that hits differently than regular salsa. The charred tomatillos and poblano bring a deep smoky sweetness while the Grillo's pickles and pickle juice add that distinctive tangy kick. It tastes like salsa verde and pickle dip had a baby and it's one of those flavor combinations that sounds completely wrong until you try it and immediately understand.

What do Grillo's pickles taste like?

Grillo's are a fresh refrigerated pickle known for their clean, garlicky, dill-forward flavor. They're crunchier and brighter than shelf-stable pickles and have a bold distinctive flavor that's earned them a serious cult following. You can find them in the refrigerated section at most major grocery stores including Whole Foods, Target, and Walmart.

What is the difference between pickle salsa and regular salsa verde?

Traditional salsa verde is made with tomatillos, peppers, onion, garlic, and cilantro, so a similar base to this recipe. The pickles and pickle juice are what make this completely different. They add a bright, tangy, briny layer that regular salsa verde simply doesn't have, and the pickle juice replaces water as the thinning agent which keeps the flavor bold and punchy all the way through instead of diluting it.

Is pickle salsa spicy?

This salsa has a little heat from the poblano pepper but it's mild to medium by most standards. If you want more heat add a jalapeño or serrano to the char along with the other vegetables. If you want no heat at all swap the poblano for a green bell pepper and you'll get all the smoky tangy flavor without any spice.

What do you eat pickle salsa with?

Tortilla chips are the obvious choice and perfect pair, but this salsa is really versatile. Spoon it over tacos, grilled chicken, carnitas, or fish tacos. Use it as a sauce for burrito bowls or quesadillas. Stir it into scrambled eggs or spoon it over avocado toast. Once you have a jar of this in the fridge you'll find yourself putting it on everything.

How long does pickle salsa last in the fridge?

Stored in an airtight jar or container pickle salsa keeps well in the refrigerator for up to 7 days. The flavor actually deepens and gets better after the first day once everything has had time to meld together, so this is a great make-ahead recipe. Give it a good stir before serving since it can settle slightly as it sits.

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