Description
A bold, tangy twist on classic pico de gallo made with crunchy dill pickles, fresh tomatoes, red onion, jalapeño, and cilantro. This no-cook salsa is bright, refreshing, and perfect as a dip, topping, or side.
Ingredients
- 1 1/2 cups dill pickles, finely chopped
- 1 cup fresh tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon pickle juice
- 1 tablespoon fresh lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Finely chop the dill pickles, tomatoes, red onion, and jalapeño so the pieces are roughly the same size.
- Add the chopped pickles, tomatoes, red onion, and jalapeño to a mixing bowl.
- Stir in the chopped cilantro.
- Pour in the pickle juice and fresh lime juice.
- Season with garlic powder and black pepper.
- Gently mix everything together until well combined.
- Let the mixture rest for 10 to 15 minutes before serving so the flavors can meld.
- Serve chilled as a dip, topping, or side.
Notes
- For extra heat, use spicy pickles instead of dill pickles.
- Add diced avocado for a creamy variation.
- A little lemon zest adds extra brightness.
- Bread-and-butter pickles can be used for a sweeter contrast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Stir before serving again to redistribute the juices.
- This recipe is best served cold and does not need reheating.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 25
- Sugar: 3g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
