Best 24hr Pickled Salsa Wdill Chips Recipes

SALSA AND CHIPS

Salsa and Chips image

Provided by Food Network Kitchen

Time 20m

Yield about 2 cups

Number Of Ingredients 10

Ingredients

4 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/2 medium onion, finely chopped (about 3 tablespoons)
1 jalapeno (or to taste), minced
1/4 cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
Tortilla Chips, recipe follows
Vegetable oil for frying
Twelve 6-inch corn tortillas (preferably white)
Fine salt

Steps:

In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips.
Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.

FRESH DILL PICKLE SALSA

Fresh Dill Pickle Salsa image

Pickle salsa is a flavor bomb of fresh red pepper, onion, and dill pickles. This salty, crunchy, pickle based salsa is a perfect appetizer or topping to your dinner!Adjust ingredient ratios to your own tastes- this is a really flexible recipe.

Provided by Steph

Categories Appetizer

Number Of Ingredients 6

Ingredients

40 ish Petite dill Pickles
1/2 cup fine diced onion
1 medium/large red pepper, diced
2 Tablespoons fresh dill
1/8th teaspoon dried red chili flakes (adjust to taste)
all of the pickled garlic from the pickle jar (chop it if it is whole)

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.

Nutrition Facts : ServingSize 1 cup, Calories 20 kcal, Carbohydrate 5 g

24HR PICKLED SALSA W/DILL CHIPS

24hr Pickled Salsa w/Dill Chips image

I never imagined this salsa would be as good as it is! Just experimenting with salsas I came up with this, I just love pickling everything. For the salsa I thought I was going to need to experiment more with different spices, But no! After I did a 24hr quick pickling on fresh veggies, added a few pickled peppers and chopped, that was it! So refreshing with my low carb dill chips or crackers. But great on fish or chicken. The peppers added did not make this hot at all. If need more kick add more peppers.

Provided by Lisa G. Sweet Pantry Gal @2sweetinc

Categories Other Snacks

Number Of Ingredients 13

Ingredients

1 - sliced red onion
2 - sliced english cucumbers
2 - seeded fresh hot peppers of choice
- bunch fresh dill
1 cup(s) apple cider vinegar
1 cup(s) water
3 tablespoon(s) kosher salt
5-6 - peppercorns
6 - slices pickled jalapeno peppers slices
1 large seeded and slightly chopped tomato
4 - sliced up seeded pickled pepperchinnis
- multi-grain tortillas
- dried dill

Steps:

Place cucumbers, onions, peppers and dill in jar or bowl. Combine vinegar water salt and peppercorns pour over onions and cukes. Refrigerate for 24hrs.
Remove and drain pickle juice and reserve for more pickling. Remove large stems of dill. Place in chopper with sliced pickled peppers and chop for consistency you enjoy. Tasted and check for salt, may need more, but I didn't. Place in bowl. if you like tomatoes stir in a few chopped seeded or can small chopped drained. Enjoy!
Slice 2-3 low carb or reg tortillas, lay flat on baking pan bake at 400 til crisp, about 7min. Remove and salt and sprinkle with dried dill. Added fresh chopped seeded tomatoes to second bowl. Very good.

DILL PICKLE SALSA

Dill Pickle Salsa image

Dill pickles are probably my greatest food vice, with a good salsa being a close second. Why not combine them?

Provided by duboo

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time P1DT20m

Yield 6

Number Of Ingredients 13

Ingredients

1 (28 ounce) can crushed tomatoes
1 cup diced dill pickles, or more to taste
½ cup finely chopped onion
¼ cup dill pickle juice
¼ cup chopped fresh cilantro
1 jalapeno pepper, finely chopped
1 lime, juiced
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon red pepper flakes
¼ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 60.5 calories, Carbohydrate 14.2 g, Fat 0.6 g, Fiber 3.6 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 674.9 mg, Sugar 1.9 g

DILL PICKLE SALSA

Dill Pickle Salsa image

This is one out of my recipe files from Gourmet class. We had to come up with something "different". What's more different than salsa made with a dill pickle? But, it is good, even if I do say so myself. It's not hot, but if you prefer a hotter salsa, use the hot dill pickles. The yield will depend on the size of your tomato.

Provided by Redneck Epicurean

Categories Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup dill pickle, diced
1 large tomatoes
2 tablespoons cilantro, chopped
1/3 cup onion, chopped fine
1 tablespoon pickle juice
1 tablespoon oil
salt and pepper, to taste