Pickle de Gallo - Dill Pickle Salsa

• servings: 8 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

1 seedless cucumber (cut in half, seeds scraped out, finely diced or pulsed in the food processor)

1 cup dill pickles (finely diced, about 4 whole pickles, depending on pickles size)

1/2 cup sweet onion (finely diced)

1/2 red bell pepper (stem and seeds removed, finely diced or pulsed in the food processor)

1 clove garlic (peeled and finely minced)

1/2 teaspoon kosher salt

1/2 cup pickle brine

1 teaspoon fresh jalapeño (minced, or more to taste)

1/2 teaspoon fresh habanero (minced, or more to taste)

Directions

Toss together your cucumbers, pickles, onions, bell peppers, garlic, hot peppers (if using), and salt.

Drizzle the pickle brine over the mixture and toss again.

Cover tightly and refrigerate for an hour before using to give the flavours a chance to mingle and marry.

Nutrition

• Calories: 18 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Sodium: 514 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 1 g