Pickle de Gallo Tomato Lime (Printable Page)

Bright, tangy pickle-and-tomato salsa with lime, red onion and cilantro — ready in 15 minutes for chips or tacos.

# What You'll Need:

→ Vegetables

01 - 1 cup dill pickles, finely diced
02 - 1 cup ripe tomatoes, finely diced
03 - 1/4 cup red onion, finely diced
04 - 1 small jalapeño, seeded and finely diced
05 - 1/4 cup fresh cilantro, chopped

→ Citrus

06 - Juice of 1 large lime (about 2 tablespoons)

→ Seasonings

07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper

# Step-by-Step Guide:

01 - Finely dice the dill pickles, tomatoes and red onion. Seed and finely dice the jalapeño and chop the cilantro; transfer all to a medium mixing bowl.
02 - Squeeze the lime over the bowl, sprinkle with kosher salt and black pepper, then toss gently to combine so the dressing coats all ingredients evenly.
03 - Taste and adjust salt, pepper or jalapeño heat as needed to achieve a bright, balanced flavor.
04 - Let the mixture rest for 10 minutes at room temperature to meld flavors, then serve chilled as a dip or topping for tacos, grilled proteins or sandwiches.

# Expert Tips:

01 -
  • This salsa is a crunchy, tangy twist that will steal the show from classic dips, and nobody ever sees it coming.
  • It comes together faster than you can slice an avocado and disappears just as quickly at gatherings.
02 -
  • If you skip draining excess tomato juice, the salsa turns soggy and waters down the punchy flavor (experience taught me that one the hard way).
  • Mincing the jalapeño as finely as everything else prevents fiery surprise bites and makes the heat more enjoyable.
03 -
  • Letting the salsa rest for just ten minutes makes all the difference in melding flavors—resist immediate snacking if you can.
  • Using a sharp knife keeps ingredients crisp instead of bruised, and yields those perfect, even dice that make every bite satisfying.
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