The Daily Plate

Pickle de Gallo (Tangy Chip Dip)

Pico de gallo's briny best friend. Crisp dill pickles stand in for half the tomato in this tangy, crunchy, lime-bright salsa, and the result is dangerously scoopable. No cooking, 10 minutes of chopping, and a bowl that empties itself.

Bowl of pickle de gallo with chopped dill pickles, tomato, red onion and cilantro, with tortilla chips and lime wedges
Prep time10 min
Cook timeNo cook
Total10 min
Yield10 servings
CuisineAmerican
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🧺Ingredients

  • 1½ cups dill pickles, diced
  • 1 cup cherry tomatoes, quartered
  • ½ cup finely diced red onion
  • 1 jalapeño, seeded and minced
  • ½ cup chopped fresh cilantro
  • Juice of 1 lime (about 2 tbsp)
  • 2 tbsp dill pickle brine
  • ¼ tsp garlic powder
  • Salt and black pepper to taste
  • Tortilla chips, for serving

👩‍🍳Instructions

  1. Dice everything. Cut the pickles, tomatoes, and red onion into small, even pieces. Mince the jalapeño and chop the cilantro. Uniform dice = the perfect scoop.
  2. Toss together. Combine everything in a medium bowl.
  3. Season. Squeeze in the lime juice, add the pickle brine and garlic powder, then season with salt and black pepper. Toss well.
  4. Rest. Let it sit 10–15 minutes so the flavors meld — it tastes noticeably better after a short rest.
  5. Serve. Scoop with sturdy tortilla chips. It's also fantastic on burgers, hot dogs, and tacos.

💡 Gallo tips

Choose firm, crunchy dill pickles — soft ones turn the salsa mushy. Keep the tomato ratio modest so the pickle stays the star. For more heat, leave the jalapeño seeds in. Leftovers keep 4 days in the fridge; drain off any liquid before serving.

Chunky pickle de gallo salsa with lime and tortilla chips
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