Description
A zesty and refreshing Pickle de Gallo, combining diced dill pickles, cucumber, Roma tomato, red onion, and jalapeno with dill and garlic powder, brought together with pickle juice. Perfect as a tangy salsa for tortilla chips or fajitas.
Ingredients
Scale
Main Ingredients
- 1 cup diced dill pickles
- 1 cup diced cucumber
- 3/4 cup diced Roma tomato (1 medium 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
- Prepare the vegetables: Dice the dill pickles, cucumber, Roma tomato, red onion, and jalapeno pepper evenly and place them in a large mixing bowl.
- Add seasonings: Sprinkle the garlic powder and dried dill evenly over the diced vegetables in the bowl.
- Mix the salsa: Pour the pickle juice over the ingredients and stir thoroughly until all components are well combined.
- Serve: Enjoy the Pickle de Gallo immediately with tortilla chips or as a flavorful addition inside fajitas.
- Store leftovers: Transfer any leftover salsa to an airtight container and refrigerate for up to 4 days for best freshness.
Notes
- Use fresh jalapeno peppers for a moderate heat level; remove seeds for less spice.
- Adjust the amount of pickle juice to your taste preferences for tanginess.
- This salsa is best served fresh but can be stored refrigerated for up to 4 days.
- Try substituting garlic powder with fresh minced garlic for a stronger flavor.
- For a milder version, use fewer jalapenos or substitute with bell peppers.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 25 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
