I have not tried it, but a member on another forum posted about Grillo's Pickle de Gallo, but he felt it needed more pickle flavor.
I found this recipe that sounds like it delivers and will have to try it out.
Servings: 8 Author: Stacey Little | Southern Bite
2 cups diced refrigerated dill pickles
1 red bell pepper, seeded and diced
1/2 medium yellow onion, diced
1 jalapeño, seeds and membranes removed, diced
1 medium tomato, seeded and diced
1 clove garlic, minced
2 tablespoons pickle brine
Stir together all ingredients and season with a healthy pinch of salt. Allow to rest in refrigerator for about 1 hour to allow the flavors to develop. Toss again before serving. Keeps for about 1 week
The key to making this recipe to get all your ingredients diced to a similar size.
I tested this a few different ways and much preferred the fresher, refrigerated dill pickles for texture and flavor. If you can get those, do. If not, the regular, shelf stable jarred ones will work, too
It’s great served just by itself on tortilla chips, but it’d be delicious on tacos, pulled pork sandwiches, grilled chicken, hot dogs, etc.
Side dish recipes
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