PICKLE de Gallo
Ingredients
- 8 zesty dill pickle spears or two whole pickles
- 1 medium red bell pepper
- 1 small sweet onion
- 1 garlic clove
- 1 jalapeño seeded and deveined
- 1 serrano seeded and deveined
- 2-3 Tbsp fresh dill or cilantro leaves or both
- 2 Tbsp pickle juice
- 1 Tbsp avocado oil
- Salt & pepper to taste
Instructions
- Chop pickles, red pepper, onion, garlic, jalapeño and serrano into ½ -inch pieces. Combine in a medium bowl.
- Pick the leaves from the dill and/or cilantro, reserving stems for another use. Add the leaves to the pickle mixture.
- Add the pickle juice and avocado oil. Toss well to coat.
- Taste. Season with salt and pepper and taste again. Adjust seasoning as needed.
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Posted in: Appetizers, Dressings, MY KC LIVE!, Make Ahead, Party Food, Salads, Salsas, Sauces