This copycat pickle de gallo is my version of the popular pickle-based pico de gallo, and it is the perfect topping for pulled pork tacos, fish tacos, to serve with barbecued ribs, or as a dip for tortilla chips. This may sound odd, but I like to dress up my cottage cheese with it. The possibilities are endless.
Ingredients
- 1.5 spears pickles , such as Claussen,
- 0.25 pounds mini bell peppers
- 1 jalapeno
- 2 tablespoons red onion
- 1 tablespoon lemon juice
- 1 teaspoon dried dill
- 0.25 teaspoons kosher salt
Instructions
-
1
Gather all ingredients
-
2
Combine pickles, mini bell peppers, jalapeno, red onion, lemon juice, dill, and salt in a large bowl.
-
3
Cover and refrigerate for a minimum of 1 hour before serving.
Nutrition Facts
Per serving
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