Description
A quick and tangy Pickle de Gallo salsa that combines diced dill pickles, fresh vegetables, and herbs for a flavorful dip or topping. Perfect to serve with tortilla chips or as a zesty addition to fajitas.
Ingredients
Scale
Vegetables and Pickles
- 1 cup diced dill pickles
- 1 cup diced cucumber
- 1 diced Roma tomato (about 3/4 cup)
- 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 Ingredients: Dice the dill pickles, cucumber, Roma tomato, red onion, and jalapeno pepper and place them into a large mixing bowl.
- Add Seasonings: Sprinkle the garlic powder and dried dill evenly over the vegetables in the bowl.
- Mix with Pickle Juice: Pour the pickle juice into the bowl and gently stir all ingredients until well combined, allowing the flavors to meld.
- Serve: Serve the Pickle de Gallo salsa immediately with tortilla chips or as a fresh topping for fajitas.
- Store Leftovers: Transfer any leftovers to a covered container and refrigerate for up to 3-4 days to maintain freshness.
Notes
- Use fresh vegetables for the best texture and flavor.
- Adjust the jalapeno quantity to control the heat level.
- Substitute fresh dill if available, using about 1 tablespoon chopped dill instead of dried.
- This salsa can be a creative topping not only for fajitas but also for grilled meats or sandwiches.
- Store in an airtight container to keep crispness and prevent the salsa from becoming soggy.
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: 0.5 g
- Cholesterol: 0 mg
