Description
A zesty and refreshing Pickle de Gallo recipe combining diced baby dill pickles, sweet onion, red bell pepper, and spicy serrano pepper, marinated in pickle brine and garlic for a flavorful twist on traditional salsa. Perfect as a topping or dip with tortilla chips.
Ingredients
Scale
Pickle de Gallo
- 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 well combined.
- Marinate: Cover the bowl and place it in the refrigerator for at least 2 hours to allow flavors to meld. Stir again before serving for best taste.
- Serve: Enjoy your Pickle de Gallo chilled as a topping for tacos, sandwiches, or as a dip with tortilla chips.
Notes
- Use the pickled brine from the same jar of pickles for authentic flavor and to add acidity.
- Adjust the amount of serrano or jalapeno pepper based on desired spice level.
- This pickle de gallo pairs well with American-style dishes or traditional Mexican tacos like carne asada, carnitas, or birria.
- For a milder version, remove seeds from the serrano or jalapeno pepper before dicing.
- Marinating for longer than 2 hours will intensify the flavors, but do not exceed 24 hours for best freshness.
Nutrition
- Serving Size: 100 g
- Calories: 35 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
