Description
A tangy and refreshing Pickle de Gallo recipe combining diced dill pickles, cucumber, Roma tomato, red onion, and jalapeno, seasoned with garlic powder, dried dill, and pickle juice. Perfect as a salsa alternative served with tortilla chips or as a topping for fajitas.
Ingredients
Scale
Vegetables
- 1 cup diced dill pickles
- 1 cup diced cucumber
- 3/4 cup diced Roma tomato (about 1 medium tomato)
- 1/2 cup diced red onion
- 1/4 cup diced jalapeno pepper
Seasonings and Liquids
- 1 teaspoon garlic powder
- 2 teaspoons dried dill
- 1/4 cup pickle juice
Instructions
- Prepare Vegetables: Dice the dill pickles, cucumber, Roma tomato, red onion, and jalapeno pepper into small, even pieces to ensure consistent texture and flavor.
- Combine Ingredients: Add all the diced vegetables into a large mixing bowl, evenly distributing them.
- Add Seasonings: Sprinkle the garlic powder and dried dill evenly over the vegetables in the bowl.
- Mix in Pickle Juice: Pour the 1/4 cup of pickle juice into the bowl over the vegetables and seasonings.
- Stir Together: Using a spoon, stir all the ingredients thoroughly until they are well combined and coated with the pickle juice and seasonings.
- Serve: Serve immediately with tortilla chips or use as a fresh topping inside fajitas for added tang and crunch.
- Store Leftovers: Place any leftovers in an airtight container, cover, and refrigerate for up to 3-4 days to maintain freshness.
Notes
- Use pickles with garlic or dill flavors for enhanced taste.
- Adjust the jalapeno quantity depending on desired heat level.
- For a fresher taste, use fresh dill in place of dried dill.
- Make sure to drain well if using extra juicy cucumbers to avoid excess moisture.
- This salsa is best consumed within 3-4 days for optimal flavor and texture.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 25 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
