Description
A tangy and crunchy salsa inspired by classic pico de gallo, made with dill pickles and fresh vegetables for a refreshing twist perfect as a dip or topping.
Ingredients
Scale
Main Ingredients
- 1 seedless cucumber cut in half, seeds scraped out, finely diced or pulsed in the food processor
- 1 cup dill pickles finely diced (about 4 whole pickles)
- 1/2 cup sweet onion finely diced
- 1/2 red bell pepper stem and seeds removed, finely diced or pulsed in the food processor
- 1 clove garlic peeled and finely minced
- 1/2 teaspoon kosher salt
- 1/2 cup pickle brine
Optional Ingredients
- 1 teaspoon fresh jalapeño minced, or more to taste
- 1/2 teaspoon fresh habanero minced, or more to taste
Instructions
- Combine Ingredients: Toss together the diced cucumbers, dill pickles, sweet onion, red bell pepper, minced garlic, and if using, the jalapeño and habanero peppers along with the kosher salt in a mixing bowl until well mixed.
- Add Pickle Brine: Drizzle the pickle brine over the combined ingredients and toss the salsa again to evenly distribute the flavors and moisture.
- Refrigerate: Cover the mixture tightly and place it in the refrigerator for 1 hour to allow the flavors to blend and develop before serving.
Notes
- For a smoother texture, pulse the cucumber and bell pepper briefly in a food processor before mixing.
- Adjust the amount of jalapeño and habanero to control the spice level according to your preference.
- Use kosher salt for best flavor and texture, but regular table salt can be substituted if needed.
- This salsa is best served chilled and can be used as a topping for tacos, grilled meats, or enjoyed as a fresh dip with chips.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 25 kcal
- Sugar: 2 g
- Sodium: 350 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: 0.5 g
- Cholesterol: 0 mg
