Description
This Pickle de Gallo is a tangy and fresh twist on the classic salsa, made with finely diced baby dill pickles, sweet yellow onion, red bell pepper, and a spicy serrano or jalapeno pepper. Marinated in pickle brine and garlic, it offers a zesty kick perfect as a snack or a topping for tacos and other dishes.
Ingredients
Scale
Main Ingredients
- 24 ounces baby dill pickles, finely diced (about 10 baby dill pickles)
- ½ sweet yellow onion, finely diced
- 1 red bell pepper, seeded and finely diced
- 2 tablespoons pickle brine, from the jar
- 1 garlic clove, minced
- ½ teaspoon kosher salt
- 1 serrano pepper or jalapeno pepper, finely diced
Instructions
- Combine Ingredients: In a mixing bowl, add the finely diced baby dill pickles, sweet yellow onion, red bell pepper, pickle brine, minced garlic clove, kosher salt, and serrano or jalapeno pepper. Stir together until all ingredients are well combined.
- Marinate: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the mixture marinate for at least 2 hours to allow the flavors to meld together.
- Serve: Before serving, stir the Pickle de Gallo again to redistribute the flavors. Serve chilled as a snack with tortilla chips or as a topping for tacos, carnitas, carne asada, or birria dishes.
Notes
- Use the serrano pepper for more heat or jalapeno for a milder spice level.
- Adjust the salt according to your taste preferences.
- This Pickle de Gallo pairs especially well with Mexican dishes but also works great as a tangy snack on its own.
- Make sure to finely dice all ingredients uniformly for the best texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 40 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
