Dill Salsa


this is the easiest way to get all your favorite hotdog or hamburger toppings in one spoonful. i make this everytime i make hotdogs on the boat and get great raves. it's so good you can eat it as a side salad! ;)

Time: 12 minutes


  • pour jar of dill relish in bowl
  • dice onions , tomatoes , cilantro and serrano chili
  • toss in a bowl , drizzle olive oil over top
  • add salt and pepper to taste and mix
  • serve over hotdogs or hamburgers
  • enjoy !

dill salsa image

Number Of Ingredients: 8


  1. dill relish
  2. white onion
  3. red onion
  4. roma tomatoes
  5. cilantro
  6. serrano chili
  7. extra virgin olive oil
  8. salt and pepper


This is the easiest way to get all your favorite hotdog or hamburger toppings in one spoonful. I make this everytime I make hotdogs on the Boat and get great raves. It's so good you can eat it as a side salad! ;)

Recipe From food.com

Provided by Vseward Chef-V

Time 12m

Yield 10-12 serving(s)


  • 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!

Dill Salsa image

Number Of Ingredients: 8


  • 1 (10 ounce) jar dill relish
  • 1 small white onion, diced
  • 1/2 cup red onion, diced
  • 3 roma tomatoes, seeded and diced
  • 1/4 cup finely chopped cilantro
  • 1 serrano chili, diced
  • 1 tablespoon extra virgin olive oil
  • salt and pepper


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

Recipe From allrecipes.com

Provided by duboo

Time P1DT20m

Yield 6


  • 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.

Dill Pickle Salsa image

Number Of Ingredients: 13


  • 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


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.

Recipe From food.com

Provided by Redneck Epicurean

Time 10m

Yield 4-6 serving(s)


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

Dill Pickle Salsa image

Number Of Ingredients: 7


  • 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


When I make burgers or hot dogs for boating or barbecues, I do a topping that tastes like relish meets salsa. Pile it on any griller you like. -Valonda Seward, Coarsegold, California

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 12 servings (3 cups salsa).


  • 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.

Burgers with Spicy Dill Salsa image

Number Of Ingredients: 12


  • 1 jar (10 ounces) dill pickle relish
  • 3 plum tomatoes, seeded and finely chopped
  • 1 small white onion, finely chopped
  • 1/2 cup finely chopped red onion
  • 1/2 cup minced fresh cilantro
  • 1 tablespoon olive oil
  • 1 to 2 serrano peppers, seeded and chopped
  • 3 pounds ground beef
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 12 hamburger buns, split


Recipe From foodnetwork.com

Provided by Geoffrey Zakarian

Time 1h20m

Yield 4 servings


  • 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.

Roasted Split Chicken with Dill Salsa Verde image

Number Of Ingredients: 13


  • One 3 1/2- to 4-pound chicken, halved through the breast and back
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon capers, drained
  • 1 tablespoon chopped garlic
  • 1 teaspoon lemon zest
  • 2 anchovies, drained
  • Smoked flaky sea salt
  • 1 cup fresh dill fronds
  • 1/2 cup arugula
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup fresh tarragon leaves, optional
  • 1/2 cup extra-virgin olive oil

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