This is one of those quick recipes that are just so easy to put together and have such an amazing flavour payoff that it seems almost too good to be true. This Pickle de Gallo is crunchy, fresh, zingy and perfect as a dip or as a topping. Have it over cottage cheese, or mix it with tuna or chicken for a delicious twist on a salad.
Pickle de Gallo
-3 whole pickled jalapenos, finely diced (seeds removed, optional)
-pickled carrots from the pickled jalapenos jar, finely diced (as many as you like)
-1 tbsp pickled jalapeno brine
-½ carrot, finely diced
-1 jalapeno, finely diced (seeds removed, optional)
-⅓ of a large cucumber, finely diced
-1 spring onion, finely diced
-4 small radishes, finely diced
-¼ cup fresh cilantro and dill mix, finely chopped
-3 tbsp pickled onions, finely chopped (optional)
-1 tbsp soy sauce
-1 tbsp lemon juice
-½ tbsp salsa Magi (optional)
-Salsa Negra, to taste
1 Mix all the finely chopped ingredients and season to taste. We did not add any more salt or pepper to the mixture and it was perfect for us, however, you can add more or less of the ingredients to adjust it to your taste.
Notes
- We had leftover pickled red onions and used that. It adds a fantastic extra layer of flavour, however, you can make your own and mix some with this Pickle de Gallo. Just thinly slice red (or white) onions, add plenty of lemon juice, salt and oregano to taste and season with Tajin or Piko Pikin. These are a fantastic topping on their own for salads, tacos or anything that needs a little extra flavour.
- Salsa Magi is a staple at most Mexican homes! We use dashes of it to finish fresh seafood dishes and cocktails such as micheladas. You can skip it if you don’t have it at hand.
- This will make about 2 cups of Pickle de Gallo and any leftovers will be perfect for a few days inside the fridge. You are very likely to finish it quickly, though!