RecipePickle de Gallo
- Calories: 15
- Protein: 1 g
- Total Fat: 0 g
- Unsaturated Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 3 g
- Dietary Fiber: 1 g
- Total Sugar: 2 g
- Natural Sugar: 2 g
- Added Sugar: 0 g
- Sodium: 700 mg
If you find yourself in a love pickle— you love salsa and you love pickles— make this pickle de gallo! It’s the ultimate marriage of flavors and has all the makings of a scrumptious salsa, sans tomatoes, for a unique taste you can relish. This snack-able, top-able, and delectable condiment is about to rock your plate. It’s a pretty big dill.
Some recipe notes:
• I’m biased to using dill pickles, but certainly, any type of pickle will work well.
• I love fresh dill, but my daughters do not share my passion, lol. They prefer this pickle creation with either minced cilantro or basil.. or anything other than dill, haha.
• You decide whichever herb suits your palate!
• Feel free to add some diced cucumber, or you can even swap in cukes for the bell pepper if you prefer.
- Prep time
- Total Time
- • 5 spears of kosher-style dill pickles, diced (about 1 cup)
- • ½ to 1 cup red bell pepper, diced
- • 2 to 4 Tablespoons red onion, diced
- • 1 minced medium to large jalapeno, seeds removed if you dislike heat
- • ¼ teaspoon garlic powder (or 1 to 2 cloves, minced)
- • 2 Tablespoons minced fresh dill or cilantro
- • 1 teaspoon lime juice
- • 1 teaspoon pickle brine
Mix everything together, except the brine. Then add pickle brine, 1 tsp at a time, until you reach the desired tanginess. Stash in fridge to chill for at least 30 minutes before serving.
Nutrition provided per ½ cup.
Try this Pineapple-Avocado Salsa?
