Description
Pickle de Gallo is a tangy and vibrant no-cook salsa made with finely diced baby dill pickles, sweet onion, red bell pepper, and serrano pepper, mixed with pickle brine and garlic. This refreshing condiment is perfect as a snack dip or as a flavorful topping for tacos and other Mexican dishes.
Ingredients
Scale
Main Ingredients
- 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
Instructions
- Combine Ingredients: In a mixing bowl, add the finely diced baby dill pickles, sweet yellow onion, red bell pepper, minced garlic, serrano or jalapeno pepper, kosher salt, and pickle brine. Stir everything together until well combined.
- Marinate: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the mixture marinate for at least 2 hours to allow flavors to meld beautifully.
- Serve: Stir the pickle de gallo once more before serving. It pairs perfectly with tortilla chips or as a topping for carne asada, carnitas, or birria tacos.
Notes
- You can adjust the heat level by using more or less serrano or jalapeno pepper.
- Marinating for longer than 2 hours will enhance the flavors even more.
- This no-cook recipe is quick to assemble and relies on the briny tang of the pickles for its signature flavor.
- Use fresh ingredients for the best texture and taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 35 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
