Description
This Pickle de Gallo is a tangy, refreshing twist on traditional salsa, featuring diced dill pickles, cucumber, Roma tomato, red onion, and jalapeno. Enhanced with garlic powder, dried dill, and pickle juice, it’s perfect for serving with tortilla chips or as a flavorful addition to fajitas.
Ingredients
Scale
Main Ingredients
- 1 cup diced dill pickles
- 1 cup diced cucumber
- 3/4 cup diced Roma tomato (about 1 tomato)
- 1/2 cup diced red onion
- 1/4 cup diced jalapeno pepper
- 1 teaspoon garlic powder
- 2 teaspoons dried dill
- 1/4 cup pickle juice
Instructions
- Combine Vegetables: Add the diced dill pickles, cucumber, Roma tomato, red onion, and jalapeno pepper to a large mixing bowl.
- Add Spices: Sprinkle the garlic powder and dried dill evenly over the vegetables to incorporate the flavors.
- Pour Pickle Juice: Pour the pickle juice into the bowl to add tanginess and help blend the flavors together.
- Mix Thoroughly: Stir all the ingredients until well combined, ensuring each bite has balanced taste and texture.
- Serve and Store: Serve immediately with tortilla chips or use as a topping for fajitas. Store leftovers covered in the refrigerator for 3 to 4 days.
Notes
- Use fresh, firm vegetables for the best texture and flavor.
- Adjust the amount of jalapeno pepper depending on your preferred spice level.
- Pickle juice adds acidity; substitute with lemon or lime juice if unavailable.
- Consume within 3-4 days for optimal freshness.
- For a smoother salsa, pulse mixture briefly in a food processor but keep some chunks for texture.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 25 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
