Description
This Pickle de Gallo is a tangy, crunchy twist on traditional salsa, combining diced dill pickles, cucumber, Roma tomato, red onion, and jalapeno with garlic powder, dried dill, and pickle juice for a flavorful and refreshing dip perfect for serving with tortilla chips or as a topping on fajitas.
Ingredients
Scale
Fresh Ingredients
- 1 cup diced dill pickles
- 1 cup diced cucumber
- 3/4 cup diced Roma tomato
- 1/2 cup diced red onion
- 1/4 cup diced jalapeno pepper
Seasonings
- 1 teaspoon garlic powder
- 2 teaspoons dried dill
- 1/4 cup pickle juice
Instructions
- Combine Ingredients: Add the diced dill pickles, cucumber, Roma tomato, red onion, and jalapeno pepper to a large mixing bowl.
- Add Seasonings: Sprinkle the garlic powder and dried dill evenly over the bowl of vegetables.
- Pour Liquids: Pour the pickle juice into the mixing bowl with the other ingredients.
- Mix Thoroughly: Stir all ingredients until they are well combined and evenly coated with seasonings and juice.
- Serve and Store: Serve immediately with tortilla chips or as a topping for fajitas. Store leftovers covered in the refrigerator for 3-4 days.
Notes
- For a less spicy version, reduce or omit the jalapeno pepper.
- Use fresh dill if available instead of dried dill for a brighter flavor.
- If you prefer a chunkier texture, dice the ingredients larger.
- Make sure to keep the salsa refrigerated to maintain freshness for up to 4 days.
- This salsa works well as a topping for grilled meats and sandwiches beyond just chips and fajitas.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 25 kcal
- Sugar: 2 g
- Sodium: 300 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
