Dill Pickle Salsa

Dill Pickle Salsa

  By admin@mindvolt.com  , ,

October 26, 2015

  • Prep: 15 mins
  • Cook: 2 hrs
  • Yields: 2 2/3 cups
Dill Pickle Salsa


1In a small bowl, combine all ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.


2 large tomatoes, chopped

1/2 cup chopped dill pickles made with Mrs. Wages® Refrigerator Kosher Dill Pickle Mix

2 jalapenos, seeded and finely chopped

1/4 cup finely chopped red onion

2 Tbsp olive oil

4 tsp minced fresh cilantro

4 tsp red wine vinegar

2 tsp pickle juice

1/4 tsp salt

1/4 tsp pepper

Tortilla chips


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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