- 1 (28 ounce) can crushed tomatoes
- 1 cup diced dill pickles, or more to taste
- 1/2 cup finely chopped onion
- 1/4 cup dill pickle juice
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, finely chopped
- 1 lime, juiced
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
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.
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Cover bowl with plastic wrap and refrigerate 24 hours.