Viral Pickle de Gallo: Tangy BBQ Topping
Make this fresh pickle salsa recipe for a crunchy, tangy condiment that brightens up your favorite grilled foods. This is a healthy condiment perfect for summer gatherings.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: About 3 cups 1x
- Category: Condiment
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups chopped dill pickles
- 1 cup chopped fresh tomatoes
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced
- 1/4 cup pickle juice (from the jar)
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
Instructions
- Gather all your chopped vegetables and pickles.
- In a medium bowl, combine the chopped dill pickles, tomatoes, red onion, cilantro, and minced jalapeño.
- Pour the pickle juice and lime juice over the vegetable mixture.
- Sprinkle with ground cumin.
- Gently stir all ingredients together until they are evenly mixed.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve cold as a tangy bbq topping or alongside chips.
Notes
- For a lower sodium option, rinse the chopped pickles lightly before mixing.
- If you prefer less heat, remove all seeds and white membranes from the jalapeño.
- This salsa tastes best when made a few hours ahead of time.
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 2
- Sodium: 450
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 0
- Cholesterol: 0