Pickle salsa (pickle de gallo)
If you love the briny, garlicky flavor of dill pickles, you're going to go wild for this salsa. It's terrific as a dip with tortilla chips. Or use it as a spread on burgers, hot dogs, and sausages. Vegan and gluten-free.
Servings: 4 people
Calories: 11kcal
Ingredients
- 1 cup chopped dill pickles cut small
- ¼ cup chopped red bell pepper cut small
- 2 Tablespoons chopped onion cut small
- 1 heaping Tablespoon chopped pickled jalapeno peppers or fresh
- 1 clove garlic minced
- 2 Tablespoons chopped cilantro
- 1 teaspoon lime juice
- 1 teaspoon dill pickle brine from jar
- Pinch of salt optional
Instructions
- In a bowl, combine all of the ingredients except for the salt. Taste for salt and tanginess. (Pickles are salty already & so are tortilla chips. So I recommend tasting the salsa first to see if you need it.) Add a pinch of salt if needed or another splash of pickle brine or lime juice.
- Move to a serving bowl. Serve with tortilla chips for dipping. Or use it as a spread on hot dogs, burgers, or sausages.
Video
Notes
I recommend dill pickles for this salsa. Pickles from the refrigerated section maintain a lot of their crunch and are especially good here. But any dill pickles will work for this recipe.
Red bell pepper can be replaced with yellow or orange bell pepper.
Remove any big or rough stems from the cilantro before chopping, but otherwise, using the stems is fine. It makes your cilantro go that much further, and there's a lot of flavor there.
If you decide to use fresh jalapeño instead of pickled, use your best judgment on the amount. Fresh jalapeños vary by pepper in terms of heat. So use more or less depending on your heat proclivities & the specific pepper you're using.
Nutrition
Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 354mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 1mg
