Pickle de Gallo

“Pickle” de Gallo

—

by

Al McFarland
in
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Pickle de Gallo

“Pickle” de Gallo

This “pickle” de gallo recipe – more commonly known as pickle salsa – beautifully integrates pickle flavour and texture into a standard salsa. The result is a surprisingly fantastic salsa with added zestiness and crunch. Although I was a bit skeptical about this recipe at first, I quickly realized that it takes your standard salsa to an interesting new level. It’s incredibly versatile and pairs perfectly with nachos, tacos, and fish dishes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 1
Course: Appetizer
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/2 cups tomatoes diced
  • 1 cup dill pickles diced
  • 1/2 cup shallots minced
  • 1/4 cup pickle brine
  • 1/4 cup olive oil
  • 1/4 cup fresh cilantro chopped
  • 1 clove garlic minced
  • 1 lime juice + zest
  • 1 tsp sugar
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Equipment

  • medium non-metallic mixing bowl
  • sharp knife
  • citrus juicer
  • wooden spoon
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Dice tomatoes and pickles, peel and mince garlic and shallots, chop cilantro, juice and zest lemon, measure and separate all ingredients.
Cooking + Assembly
  1. Place all ingredients in a glass mixing bowl and use a wooden spoon to combine well. Cover and refrigerate for a minimum of 3 hours (24 hours is best). Serve and enjoy!

Notes

  • I’ve used a traditional dill pickle for this recipe, but feel free to experiment with your favourite flavours.

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