Description
A vibrant and tangy Pickle de Gallo recipe combining diced dill pickles, cucumber, tomato, red onion, and jalapeno pepper with flavorful seasonings and pickle juice for a refreshing salsa perfect 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
Seasonings
- 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 into a large mixing bowl.
- Add Seasonings: Sprinkle the garlic powder and dried dill evenly over the vegetables in the bowl.
- Pour Pickle Juice: Pour the pickle juice over the mixture to add tangy flavor and moisture.
- Mix Ingredients: Stir all ingredients thoroughly until well combined, ensuring the seasonings and juice evenly coat the diced vegetables.
- Serve and Store: Serve immediately with tortilla chips or use as a topping for fajitas. Store any leftovers in a covered container in the refrigerator for 3-4 days.
Notes
- For a milder salsa, remove the seeds from the jalapeno pepper before dicing.
- You can substitute fresh dill for dried dill if available, using 1 tablespoon fresh dill.
- Use crisp cucumbers such as English or Persian for the best texture.
- If pickle juice is not available, a mixture of vinegar, water, salt, and sugar can be used.
- This salsa is best consumed within 3-4 days for optimal freshness and flavor.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 35 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
