Pico de Gallo Salsa? Chutney?

OK, I don't pretend to know what to call this fresh garden dip, but I like it.

It's winter, and I'm missing my fresh Pico de Gallo garden salsa, which is made with tomatoes, sweet peppers, onions, cilantro, hot peppers, lime juice, and seasonings. Sometimes in the winter I make a batch based on canned or frozen tomatoes, but that's about like the salsa you get in restaurants - it's not the same.

I've been trying to think of something other than tomatoes to base a garden salsa on, and I wondered if cucumbers would work. I put up far too many quarts of refrigerator pickles last fall - they're simply sliced cucumbers in a brine of vinegar and salt stored in the refrigerator. They're raw and haven't been heated, and they're crowding my beer 'fridge out in the garage.

So - I took a quart of sliced cucumber refrigerator pickles and rinsed the brine off them. They still have a slight vinegar taste, but not much. I chopped those up fine, by hand, and added:

3/4 of a big sweet red onion, chopped fine.
2 cloves of garlic, chopped fine.
The leafy half of a supermarket bunch of fresh cilantro, chopped fine.
2 little super-hot Maui Purple Peppers, growing in a pot in my office, chopped fine.
1 tablespoon lime juice.
2 tablespoons red wine.
1 tablespoon olive oil.
1 tablespoon brown sugar.
Seasoned salt, to taste.

I stirred that all together and put it back in the quart canning jar the cucumbers were in - it fits, no space between slices now. Put it in the 'fridge and let the flavors blend overnight.

Eaten on tortilla chips - this is GOOD! I've found a use for those extra refrigerator pickles.