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Imagine if pico de gallo and relish had a baby, that’s basically what this Pickle de Gallo recipe is. This dip blends the briny, savory bite of pickles with the fresh, slightly sweet flavors of classic pico to create a bold, crunchy mix that’s perfect on its own, served with dippers, or used as a topping for your favorite dishes.
First things first, you have to make your Paleo pickles to create this Pickle de Gallo recipe. If you want to use store bought pickles because you do not have time, just look for ones that are low in salt. We are flexible here at The Paleo Diet® and know that you cannot be 100% Paleo all the time. That’s why we follow the 85/15 rule. 15% of the time, you can eat whatever you want (yes, that includes store-bought pickles).
We recommend making homemade Paleo pickles for this recipe, it’s surprisingly easy. Instead of using the traditional salty brine, we opt for a vinegar-based one, which also preserves the pickles well. Just add your favorite spices and herbs, then let them sit in the fridge for at least 2 hours in an airtight glass container or mason jar.
Find the full Paleo Pickles recipe here!
As for dippers? Feel free to pair this Pickle de Gallo with any of the recipes below as a great option for Paleo dipper. Another good option if you do not want to make another dish, and would rather just quickly buy something is Jackson’s sweet potato chips, who we have certified as a PaleoFLEX™ partner.
Dietary Restriction: Because this recipe is mainly made of nightshades, which are not part of an Autoimmune Protocol (AIP) diet, this recipe is not AIP-friendly. Instead, try our Cilantro Guacamole recipe.
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Pickle De Gallo
- Recipe by: Isabella Mead
- Serves: 6
- Meal: Sauces and Condiments
- Serves: 6
- Prep Time: 10 minutes
- Total Time: 10 minutes
Ingredients
1 jalapeño, diced
1 Anaheim pepper, diced
1/2 cups red onion, diced
1 cups Paleo pickles, diced
3 roma tomatoes, diced
1/2 bunch cilantro leaves, finely chopped
1 lime, halved
1 tsp onion powder
2 tsp garlic powder
Freshly ground black pepper, to taste
Directions
Mix jalapeño, Anaheim pepper, onion, pickles, tomatoes, and cilantro in a bowl.
Squeeze one lime half into the bowl. Combine well, then taste test. Add more lime juice if desired.
Add onion powder, garlic powder, and black pepper to taste. Serve with sliced vegetables or Paleo crackers.
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