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Pickle De Gallo: A Zesty Twist on Traditional Salsa

A zesty, tangy dip that transforms the familiar pico de gallo into something extraordinarily different. This pickle-based salsa combines the briny crunch of diced pickles with fresh ingredients for a fun twist that's perfect as a side dish for BBQs or as a unique snack option.
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Prep Time 15 minutes
Cook Time 0 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Appetizer, Side Dish
Cuisine Fusion, Mexican
Servings 6 servings
Calories 45 kcal

Equipment

  • Mixing Bowl
  • Cutting Board
  • Sharp Knife

Ingredients
  

  • 2 cups dill pickles finely diced (kosher or Polish varieties work best)
  • 1/2 cup red onion minced
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeño pepper seeded and minced (leave seeds for extra heat)
  • 2 tbsp fresh lime juice
  • 1 garlic clove minced
  • 1 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper
  • salt to taste (be cautious as pickles are already salty)

Instructions
 

  • Drain the pickles thoroughly and pat them dry with paper towels. This crucial step prevents your Pickle De Gallo from becoming too watery.
  • Finely dice the pickles into 1/4-inch pieces. Mince the red onion, cilantro, and jalapeño to similar sizes for consistent distribution throughout the mixture.
  • In a medium bowl, gently combine all ingredients, starting with the pickles and gradually adding the other components. Add lime juice, olive oil, cumin, and black pepper. Stir gently but thoroughly to ensure even distribution of flavors.
  • Taste before adding salt, as pickles already contribute significant saltiness.
  • Cover the Pickle De Gallo and refrigerate for at least 30 minutes, though 2 hours is ideal. This resting period allows the acidic components to mellow and the flavors to harmonize.
  • Serve chilled as a dip, condiment, or topping for various dishes.

Notes

For a lower-sodium version, rinse the diced pickles briefly before adding to the mix, which can reduce sodium content by up to 30%.
Increase the nutritional value by adding 1/4 cup diced avocado, introducing healthy fats and more potassium.
For a probiotic boost, use naturally fermented pickles instead of vinegar-brined varieties.
Pickle De Gallo stays fresh in an airtight container in the refrigerator for up to 5 days – nearly twice as long as tomato-based salsas.

Nutrition

Calories: 45kcalCarbohydrates: 3gProtein: 1gFat: 3.5gSaturated Fat: 0.5gSodium: 380mgPotassium: 50mgFiber: 0.5gSugar: 1.5gVitamin A: 2IUVitamin C: 15mgCalcium: 2mgIron: 1mg
Keyword Pickle, Salsa, Dip, Condiment, Pickle De Gallo
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