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pickle de gallo (pickle salsa)

messinthekitchen avatar
Recipe by
deb baldwin
@messinthekitchen
blanchard, ID

My daughter let me have some of this on a fishing trip and it was wonderful. Alas, I could not find it in any of our local stores so I made this up for me. This is not hot unless you add the hot peppers. I like it mild and love the taste of the dill.

yield 4 serving(s)
prep time 23 Hr 30 Min
method No-Cook or Other

Ingredients For pickle de gallo (pickle salsa)

  • 2 c
    finely chopped dill pickles
  • 1 c
    finely chopped celery
  • 1 c
    finely chopped sweet onion
  • 1 c
    dill pickle juice
  • 1 pinch
    garlic salt to taste
  • 1
    splash of lemon juice
  • 1 pinch
    dry dill
  • 1 tsp
    guacamole spice blend (lighthouse) or seasoning to your taste
  • 1/2 c
    diced tomatoes (opt)
  • 1/4 c
    peppers (bell:red or green) or hot depending on your taste
  • diced cucumber (opt)

How To Make pickle de gallo (pickle salsa)

  • Chop the dill pickles and celery
    1
    Finely chop sweet onions, celery, dill pickles and any other options you would like. I used homemade dills and baby dills out of the store.
  • 2
    Add to a large bowl and mix. Add dill pickle juice and mix. Add spices and lemon juice and mix well.
  • Pickle salsa is good on corn chips, hot dogs or hamburgers.
    3
    Put in a covered container and let sit over night to enhance flavors. Sometimes I just let it sit for a few hours and then grab the chips.
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