- 1/2 cup minced onion
- 2 jalapeno peppers, seeded and minced
- 1/4 cup diced red bell pepper
- 1/4 cup minced dill pickle
- 4 large tomatoes, seeded and diced
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
- salt and pepper to taste
- In a medium bowl, combine the onion, jalapeno pepper, bell pepper, dill pickle, and diced tomatoes. Stir in lime juice and cilantro; season to taste with salt and pepper. Cover, and refrigerate at least 1 hour before serving, preferably overnight.