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.
Servings: 1 yield(s)
Prep Time: 20 mins
Ingredients
  • 3 1/2 cup 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
Instructions
    Mise en Place
  1. Assemble equipment: medium glass mixing bowl, wooden spoon, measuring cups and spoons. Dice tomatoes and pickles, mince garlic and shallots, chop cilantro, juice and zest lemon, measure and separate all ingredients.
    2. Cooking and Assembly
  2. 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!
Recipe Notes

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