Add Pickles To Your Next Pico De Gallo For A Tangy Twist

Few condiments pack the vibrancy of pico de gallo. Pico de gallo is different from other salsas by its chopped and completely raw composition, and this easy-to-assemble mix of ingredients contains both a textural and flavorful punch. The vast majority of the time, a classic pico de gallo recipe includes only five ingredients and doesn't stray far from the combination: Onion and chilies lend a pungent bite, tomatoes comprise a fruity body, while cilantro and lime augment with zesty, acidic, and herbal notes. It's a combination so bulletproof that tinkering can feel unnecessary. However, don't sleep on the surprising integration of pickles. 

Preserved cucumbers add a new type of tangy twist to pico de gallo, and their vinegar-soaked or lacto-fermented composition can imbue it with an additional note of acidity. When you add a high-quality pickle to the condiment, you won't get an abrasive tanginess, but rather a sweet-sour combination that gives pico de gallo a more relish-like dimension. Plus, the ingredient comes with a juicy crunch, which fits perfectly amidst the texture of soft tomatoes and crisp onions. So reach for a jar of spears in the fridge: It'll make a mouthwatering pickle de gallo.

Pickles and salsa aren't a frequent culinary overlap, so you may wonder what's the best preserved cucumber for the job. Ubiquitous dill pickles are an excellent starting point: Their herbal, tangy, and salty flavor melds well with the other ingredients in pico de gallo. For extra flavor, consider also using pickles flavored with bold additions like garlic, chilies, mustard, or peppercorns. If the tomatoes are extra-ripe, consider leaning into their juicy sweetness with the more sugary notes of bread and butter or sweet pickles. Either fermented or vinegar-preserved pickles will work; just anticipate different tangy flavors.

Incorporating pickles into the formula isn't too difficult — simply dice up the cucumbers into a size similar to the other ingredients. If the pickle is particularly tangy, leave out the lime juice, but more often than not, the citrus is still a welcome addition. Don't neglect adding hot peppers like jalapeño, serrano, or something even more punchy: The tangy cucumbers pair well with spice. And for extra pickle flavor, consider also pouring in some brine from the jar.

This rendition of pico de gallo will still combine delectably with chips, and it enhances simply prepared, mild proteins like chicken, pork, and fish. While the pickle's flavor won't meld with the Mexican or Tex-Mex palate in dishes like fajitas, burritos, or tacos, consider more American-style applications like hot dogs, sandwiches, or even a burger. Think of it like a tangy, fresh relish that can enliven other flavors with each spoonful.