A refreshing and tangy salsa that combines the crunch of pickles with the freshness of tomatoes and herbs.
Dice the ripe tomatoes into small cubes, removing some of the seeds for a less watery salsa.
Use a sharp knife to ensure clean cuts and preserve the tomato's texture.
Chop the crunchy dill pickles into small pieces.
For uniformity, try to match the size of the pickle pieces to the tomato cubes.
Finely dice the red onion.
Rinse the diced onion under cold water to reduce its sharpness if desired.
Roughly chop the fresh cilantro.
Include both leaves and tender stems for maximum flavor.
Combine the diced tomatoes, pickles, onion, and chopped cilantro in a mixing bowl.
Gently mix to avoid mashing the ingredients.
Add the tangy pickle juice to the bowl and stir to combine.
Taste and adjust the amount of pickle juice to suit your preference.
Serve the salsa in a bowl with tortilla chips or as a topping for your favorite dishes.
For a chilled salsa, refrigerate for 30 minutes before serving.
