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Master the 6 Essential Ingredients of Mexican Cuisine

Master the 6 Essential Ingredients of

Mexican Cuisine

    Built with Kit
    Pickle de Gallo served in a bowl with some tortilla chips on the side.

    Pickle de Gallo Recipe: Mild Salsa with Crunchy Vegetables

    Don't like heat? Then this is your salsa! Perfect to eat wit crackers, tortillas or place on top of your burgers, tacos, grilled meats, etc.
    Print Pin
    Course: salsa
    Cuisine: latin american, Mexican
    Keyword: salsa, summer salsa
    Prep Time: 13 minutes
    Cook Time: 7 minutes
    Total Time: 20 minutes
    Servings: 3 servings
    Calories: 145kcal
    Author: Ana Jimenez

    Ingredients

    • 13 baby dill pickles or 6 regular size dill pickles, diced into ¼ IN pieces
    • 1 medium sized red bell pepper diced into ¼ IN pieces
    • ½ medium sized sweet onion diced into ¼ IN pieces
    • 1 chile jalapeño seeds and pith removed, diced into ¼ IN pieces
    • 1 garlic clove minced
    • ½ cup sweet corn
    • 1 teaspoon salt
    • ¼ cup pickle brine
    • ½ lime juice
    • 2 tablespoons white vinegar

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    Instructions

    • Dice the dill pickles, red bell pepper, sweet onion, and jalapeño into approximately ¼-inch pieces - about the size of a corn kernel- for an even texture and flavor in every bite.
    • In a large bowl, combine the diced vegetables with the minced garlic, sweet corn, and salt. Toss until well mixed.
    • Add the pickle brine, lime juice, and vinegar. Mix again to combine. Taste and adjust the salt, if needed.
    • Cover and refrigerate for about 20 minutes. This step is optional, but I highly recommend to let the flavors meld.
    • After the resting time, give it one final stir and serve in a bowl. Enjoy with crackers, tortilla chips, or piled onto burgers, tacos, and more!

    Notes

    • No Heat Option: For a totally mild version, omit the jalapeño or swap it with extra bell pepper.
    • Pickle Brine Tip: Use brine from dill pickles for the best flavor—avoid sweet pickle brine unless you want a sweeter twist.
    • Make It Ahead: You can make this a few hours in advance; just stir before serving as the veggies may release some liquid.
    • About the Dill Pickles: For the best flavor and crunch, go with the classic dill pickles—kosher or garlic dill work great. 
      Try to avoid sweet pickles as they’ll throw off the balance with too much sweetness. Same goes for flavored or spicy pickles unless you're intentionally aiming for a bolder twist.
     

    Nutrition

    Calories: 145kcal | Carbohydrates: 29g | Protein: 5g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 5969mg | Potassium: 878mg | Fiber: 8g | Sugar: 15g | Vitamin A: 2889IU | Vitamin C: 97mg | Calcium: 291mg | Iron: 2mg