Pickle de Gallo

Prep Time 20

Marinating Time 1

Total Time 1 20

Servings servings

Calories 71kcal

Ingredients

1 fresh cucumbers 2 also works if you'd like more cucumber
1 large ripe tomato
1 cup dill pickles
1/2 onion
10 sprigs of cilantro
2 cloves garlic
1 jalapeño pepper
2 pickled scallions If not available, pickled onions can work.
1/2 pickled jalapeño roughly 1 1/2 teaspoons of chopped pickled jalapeño
1/2 red bell pepper
1 white bell pepper If white bell pepper is not available, yellow bell pepper can work.
2 tablespoons pickle brine from the jar of dill pickles

Instructions

Cut the tomato into 6 to 8 pieces and remove the seeds. Blot the tomato slices with a paper towel to remove excess moisture and slice as finely as possible.
Remove the seeds and insides from the red and white bell peppers and dice.
Remove the seeds and membrane from the fresh jalapeño, then finely chop.
Finely chop the cilantro sprigs, both stems and leaves.
Prepare the savory ingredients. Finely chop the pickles, pickled spring onions, and pickled jalapeños.
Peel the onion and garlic, then chop. If your fresh cucumbers have thick skins, peel them then chop. If your cucumbers have thinner skin, feel free to keep the skin on.
In a mixing bowl, combine all ingredients along with the pickle brine. Stir to combine.
Cover the bowl and place the salsa in the refrigerator for 1 hour to allow the flavors to meld. If you have the time, leave it covered in the refrigerator overnight. The longer the salsa stays in the fridge, the more flavorful it becomes.

Notes

Store salsa in the refrigerator in a covered container for up to 4 days. Stir the leftovers well before serving. Some liquid may accumulate as the salt in the brine draws moisture out of the tomatoes and vegetables. Do not freeze the dish!

Nutrition