Quick Pickle De Gallo with Tortilla Chips
A vibrant and zesty dish that elevates traditional salsa with fresh vegetables, tangy pickles, and crunchy tortilla chips.
Servings: 4 servings
Equipment
- Mixing Bowl
Ingredients
- 2 cups Fresh Tomatoes Diced, Roma or vine-ripened tomatoes work well.
- 1 cup Onion Finely chopped, can use red or yellow onion.
- 1/2 cup Fresh Cilantro Freshly chopped.
- 1 cup Pickles Diced, can use bread and butter or dill pickles.
- 2 limes Lime Juice Juiced.
- 1 pinch Salt For seasoning.
- 8 ounces Tortilla Chips For serving.
Instructions
- Prepare your workspace and gather all ingredients. Clean tomatoes, onion, cilantro, and pickles.
- Dice the fresh tomatoes into small, uniform pieces.
- Finely chop the onion and place it in a large mixing bowl.
- Chop the fresh cilantro and add it to the bowl with the onion and tomatoes.
- Dice the pickles and add them to the mixing bowl.
- Squeeze the juice of two limes over the mixture.
- Sprinkle a pinch of salt over the mixture and gently toss everything together.
- Taste the de gallo and adjust seasoning if necessary.
- Allow the de gallo to sit for at least 15 minutes before serving.
- Prepare tortilla chips by baking or using store-bought.
- Serve the de gallo in a bowl alongside tortilla chips.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.