24hr Pickled Salsa Wdill Chips 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.

EASY 24 HOUR REFRIGERATOR DILL PICKLES

Steps:

• To make the brine combine all brine ingredients in a pot and bring to a rolling boil. Set aside and cool completely. Stand up your cucumber spears in 12 oz jars. Divide your garlic and dill equally among the jars and fill each jar with the cooled brine. Store in the refrigerator until read to serve. After 24 hours they are ready but will only get yummier the longer they sit.

SALSA AND CHIPS

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.

HOMEMADE SALSA AND TORTILLA CHIPS

Steps:

• Add all salsa ingredients to a bowl and toss.
• For the chips:
• Preheat peanut oil in a deep-fryer to 350 degrees F.
• Mix the salt and chipotle powder together in a small bowl.
• Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.

DILL PICKLE SALSA

Steps:

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

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.

PICKLED JALAPENO SALSA

Steps:

• I cut the tomatoes in half and gently squeeze to remove some of the seeds.
• In a food processer, add onion, and jalapeno w/juice.
• Process.
• Add tomatoes.
• Process.
• Add all spices.
• Process and refrigerate several hours.
• This is the time where I taste and add what I think it might need.
• But remember, flavors blend while in the frig.
• so be careful.
• You can also can this if you have many tomatoes in your garden as I did.
• Process, then cook on stove 30-45 min and process in a water bath for 10 minute Follow directions for cleaning jars and lids.