Pickle de Gallo

[nverland]

Pickle de Gallo
Prep Time 25 minutes Additional Time 30 minutes Total Time 55 minutes Servings 6 servings

Ingredients

6 dill pickles finely diced
1 bell pepper finely diced (choose red, orange, or yellow)
1 small red onion finely diced
1 teaspoon sriracha sauce
3 tablespoons fresh cilantro chopped
1 tablespoon pickle brine
salt and pepper to taste (optional)

Instructions

Add the dill pickles, bell pepper, and red onion to a mixing bowl.
Stir in the sriracha. Start with 1 teaspoon and adjust to taste if you like more heat.
Add the chopped cilantro and pickle brine.
Gently mix everything together.
Cover and refrigerate for at least 30 minutes to let the flavors come together.
Serve chilled! Use it as a topping for grilled meats, a zesty taco companion, or enjoy it with tortilla chips.

Notes

This Pickle de Gallo recipe makes 1½ to 2 cups
Serve it with chips, on burgers, tacos, wraps, or grilled meats
For a low-sodium version, rinse the pickles before chopping
Refrigerate any leftovers in an airtight container for up to 4 days. Do not freeze.