Downshiftology · by Lisa Bryan★ 5.0 (2)
Pickle de Gallo
NUTRITION · PER SERVING135M COOK
CAL 1%·PRO 2%
CARBS 6G81% OF CAL
2G FIBER0G ADDED3G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 1G17% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy, crisp relish made from pickles, peppers, and onions. A fresh topping for burgers, hot dogs, and sandwiches with a pickled punch.
condimentamericandairy freegluten freeveganvegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 24 ounces baby dill pickles (finely diced (about 10 baby dill pickles))
- ½ sweet yellow onion (finely diced)
- 1 red bell pepper (seeded and finely diced)
- 2 tablespoons pickle brine (from the jar)
- 1 garlic clove (minced)
- ½ teaspoon kosher salt
- 1 serrano pepper or jalapeno pepper (finely diced)
At a glance
PER SERVING · TIME 135M
CAL 1%·PRO 2%
CARBS 6G81% OF CAL
2G FIBER0G ADDED3G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 1G17% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 1147mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 205mg
- Calcium
- 68mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1147MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.