Our mission to try every pickle recipe we can find on the internet has had some highs (cheese and pickle "bread") and some lows (siracha, pickle and peanut butter sandwhichs). We have found that a certain subset of pickle lovers love pickles IN EVERYTHING.
Don't get us wrong, we LOVE pickles, but things we would eat aren't necessarily things we'd bring to the village BBQ. However, this pickle salsa most definitely IS.
We were so skeptical when we first stumbled across this recipe…but holy cow, it is amazing.
Our version uses the briny spice of our Hell or High Water pickles offset by lime, mild jalepenos and coriander transforming it into delicious salsa that we can't get enough of. We paired it with homemade flour tortilla chips and struggled to get enough photos and videos before they were devoured!!
Prep: 5 mins | Serves: 4
Ingredients
- 8-10 drained Hell or High Water pickles with some of the garlic (save that brine!)
- the juice of half a lime
- 2-3 jalepeno slices. We like the Mezzetta Tamed Jalepeno Slices here as the pickles have plenty of punch.
- 50g of coriander
For the Tortilla Chips
- 2 flour tortillas per person
- oil for frying
Method
- Add everything to a blender and blitz until pureed. Add back the brine to get the right consistency.
- To make homemade flour tortilla chips, simply cut flour tortillas into wedges and lightly fry in hot oil until brown on both sides.
- Salt to serve.
