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–+ servings

PICKLE de Gallo

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Course Appetizer, Salad, Salsas, Snack
Servings 8 servings

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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