Fresh Pickle de Gallo
A tangy, refreshing twist on classic salsa, perfect for summer parties and as a tangy appetizer.
Equipment
- 1 mixing bowl large
- 1 knife sharp
- 1 cutting board
Ingredients
Main Ingredients
- 2 cups diced tomatoes
- 1 cup diced pickles
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
Preparation
- Wash all vegetables. Dice tomatoes, pickles, and red onion into uniform pieces. Chop cilantro finely.
- In a large bowl, combine diced tomatoes, pickles, and red onion. Add chopped cilantro and lime juice. Stir well to combine.
- Season the mixture with salt and pepper to taste. Stir again to ensure even distribution of seasoning.
- Cover the bowl with plastic wrap and refrigerate for at least 60 minutes to let flavors meld.
Serving
- After chilling, give the Pickle de Gallo another stir and serve as a dip with tortilla chips or as a topping for grilled meats or salads.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving again.
Notes
Pro Tips: Use fresh, ripe tomatoes for the best flavor. Adjust lime juice and salt to taste.
Ingredient Substitutions: You can use yellow onion if you prefer a milder flavor. Add a pinch of cayenne for a spicy kick.
How to Serve: Serve with tortilla chips, as a topping for tacos, or alongside grilled meats.
Storage & Freshness: Keep refrigerated in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare a day in advance and let sit overnight in the fridge for deeper flavors.
Ingredient Substitutions: You can use yellow onion if you prefer a milder flavor. Add a pinch of cayenne for a spicy kick.
How to Serve: Serve with tortilla chips, as a topping for tacos, or alongside grilled meats.
Storage & Freshness: Keep refrigerated in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare a day in advance and let sit overnight in the fridge for deeper flavors.