Dill Salsa Recipes

DILL PICKLE SALSA

Steps:

• 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.

TWO HEALTHY SALSA RECIPES WITH DILL

Steps:

• Instructions Mushroom salsa Pour the chili oil in a hot pan and add the mushrooms and turmeric and fry for 5 - 6 minutes. Drain the mushrooms in a sieve and reserve the liquid and set aside. Pour the lemon juice into the reserved liquid and add the olive oil and stir together. When the mushrooms are cool add the cucumber and onion and mix in the dressing. Stir in the dill. Season with togarashi or chilli flakes Raspberry salsa Simply combine all the ingredients together in a bowl and season. Allow to stand to infuse all the flavours.

DILL DIP

Steps:

• In a small bowl, combine the first 7 ingredients. Chill for at least 1 hour. Serve with vegetables or potato chips.

BURGERS WITH SPICY DILL SALSA

Steps:

• For salsa, in a bowl, mix the first seven ingredients. In another bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into twelve 1/2-in.-thick patties., In two batches, grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve with salsa.

DILL PICKLE SALSA

Steps:

• Dice the tomato and discard part of the seeds.
• Stir together all the rest of the ingredients.

DILL SALSA

Steps:

• Pour Jar of Dill Relish in bowl.
• Dice onions, tomatoes, cilantro and serrano chili (with or without seeds, depending on your taste)
• Toss in a bowl, drizzle olive oil over top. Add salt and pepper to taste and mix.
• Serve over hotdogs or hamburgers. Enjoy!

ROASTED SPLIT CHICKEN WITH DILL SALSA VERDE

Steps:

• Preheat the oven to 450 degrees F.
• Place the chicken on a baking sheet fitted with a rack. Sprinkle the chicken all over with salt and pepper. Roast the chicken until it is rich and caramelized and an instant-read thermometer inserted in the thickest part of the leg (avoiding bone) reads 160 degrees F, 30 to 40 minutes. Allow the bird to rest for 20 minutes.
• In a mortar and pestle, add the capers, garlic, lemon zest, anchovies, flaky salt and black pepper to taste. Mash into a coarse paste. (You can also use a mini chopper and pulse into a coarse paste, then transfer to a bowl.) Coarsely chop the dill, arugula, basil, parsley and tarragon, if using, together, then add to the anchovy-caper paste. Stir in the oil and set aside.
• Cut the chicken into drumsticks and thighs, then halve the breasts (with wings still attached), and arrange on a platter. Spoon the salsa verde over the chicken. Season with some more pepper and smoked salt. Serve.

FRESH DILL PICKLE SALSA

Steps:

• Dice your pickles, and the garlic in the jar if it is whole.
• Add all ingredients into a bowl and gently toss.
• Allow to sit, refrigerated for a minimum on one hour.
• This salsa will last about 3 days in the fridge.