Description
Pico de gallo is a classic Mexican condiment, known for its fresh, vibrant flavors and its versatility. It’s typically made with tomatoes, onions, cilantro, jalapeños, and lime juice, and it’s the perfect accompaniment to tacos, nachos, grilled meats, and more.
Ingredients
- 1 ½ cups dill pickles, finely diced
- ¼ cup red onion, finely diced
- 1 small jalapeño, finely chopped (seeds removed for less heat)
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh lime juice
- 2 tablespoons pickle juice (from the jar)
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
Instructions
Let’s get to the fun part – making the Pickle de Gallo! I’ll guide you through each step, making it super simple.
Step 1: Chop the Ingredients. Finely dice the dill pickles, red onion, and jalapeño (remember to remove the seeds and membranes for less heat). Chop the fresh dill.
Step 2: Combine in a Bowl. In a medium bowl, combine the diced pickles, red onion, jalapeño, and chopped fresh dill.
Step 3: Add the Liquids and Seasonings. Add the fresh lime juice, pickle juice, garlic powder, black pepper, and salt to the bowl.
Step 4: Toss to Combine. Toss all the ingredients together gently but thoroughly, ensuring that everything is evenly distributed.
Step 5: Chill and Marinate. Cover the bowl and refrigerate the Pickle de Gallo for at least 15-20 minutes before serving. This allows the flavors to meld and deepen.
Step 6: Serve and Enjoy! Serve the chilled Pickle de Gallo with tortilla chips, crackers, or use it as a topping for your favorite dishes.
