Pickle de Gallo is the snack that if you’ve never had it, you never knew you needed! It’s a delicious mix of fresh and refreshing and familiar flavors that you won’t be able to get enough of! This is a great recipe with many, many layers of flavors. This recipe is based around the dill pickle. You can use homemade dill pickles or from a jar at the store if you’re like.

My preference is to start with whole dill pickles as you can see in my video below. (Please press the “Subscribe” button on the video – you won’t leave the page.) The reason I love dill for this recipe is the briny flavor that you get from the dill pickles works together wonderfully with the other bold flavors like the onion, and jalapeno.

The jalapeno is always one of those items that’s done to taste. With this recipe there’s not much spicy flavor that comes from the pepper, so you can definitely make this spicier by adding in more jalapeno.

Pickle de Gallo is a take on Pico de Gallo a classic Mexican dip and/or topping to your favorite dishes. If you want to make this with homemade pickles, you definitely can if you prefer!

Let’s Prep:

Prepping for this recipe is a piece of cake. Errr… Pickle? As always, I like to start by having all of my ingredients ready and close by within reach. This makes the cook way more efficient and, honestly, more fun. So that means gathering all of my veggies that I’m going to prepare as well as seasonings, and tools – like my trust knife.

Start by heating your oil to 350, I like to use either a vegetable or canola oil due to the smoke point being good for this type of cooking. Slice your corn tortillas into quarters and set aside until the oil is hot.

If your oil is already preheated, go ahead and drop in your chips. I like to cook them in batches that are a good handful stack, but not too much that it drops the oil. You’ll get the feel for this after your first time, but use a good handful to get started and adjust from there. Leave the chips in for 2 minutes. Move them around as they’re cooking so they cook on both sides. Remove and place on a paper towel lined plate, and salt immediately. The salt sticks because of the oil.

Let’s Cook:

Homemade Dill Pickles, or from the store? Your call.

Now that the chips are done, and salted and cooling, the recipe really gets fun. Use your trusty knife to start chopping and finely dicing your veggies. I put a shot of the pickles below. This is my preference, if you’d like them chopped fine, then go for it! I wanted to be careful to not have a consistency as small as McDonald’s onions – but a little larger.

Let’s Eat:

Pickle de Gallo !!

Now that all of your ingredients are chopped and assembled you can start eating immediately. Which I’d highly recommend! This is great as a dip to accompany your chips, or as a topping to hot dogs, hamburgers, sandwiches. You can make it a spicy version if you want as well. You could accomplish this but substituting a habanero for the jalapeno if you’d like, or just add more jalapenos.

Regardless of whether you follow my recipe perfectly or not, this is going to be a dish that you’ll be making again and again throughout the summer, and will be requested by friends and family for years to come!

If you like this recipe – please press the “Subscribe button” on the video below (you won’t leave this page)

Check out my fancy “Pickles” shirt in my store!

Be Sure to check out the Coolina Altomino Tungsten Steel Slicing Knife – that I used for this recipe! See the discounted price in the link above!