Dill Pickle Salsa Recipe
- 1 (28 ounce) can crushed tomatoes
- 1 cup diced dill pickles, or more to taste
- 1/2 cup finely chopped onion
- 1/4 cup dill pickle juice
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, finely chopped
- 1 lime, juiced
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- Mix crushed tomatoes, diced dill pickles, chopped onion, dill pickle juice, cilantro, jalapeno pepper, lime juice, sugar, salt, red pepper flakes, chili powder, cumin, and black pepper together in a bowl.
- Cover bowl with plastic wrap and refrigerate 24 hours.
