Pickle de Gallo
Tangy, crunchy, and unexpectedly delicious — you’ll want to spoon this on everything!
Ingredients
- 5 spears 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 jalapeño, 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
Instructions
- 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.
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.
Nutrition Information per serving
Serving Size: 0.5 cupsCalories: 15Carbohydrates: 3gProtein: 1gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 700mgPotassium: 120mgFiber: 1gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: -10gVitamin C: 14mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.