This Pickle De Gallo salsa is going to rock your taste buds with the fun combination of tangy pickles, pickled jalapenos, and sweet pineapple. Make a double batch of this festive and fun twist on pico de gallo that you’ll want to pile on top of everything.
With just a few simple ingredients you can instantly transform your smoked burgers, grilled hotdogs, and pulled beef sandwiches into something truly spectacular. Top off your brisket tacos with an explosion of textures and flavors that is the perfect balance to rich, smoky meat. And if you shovel a few spoonfuls straight from the bowl? No judgment!
Why This Recipe Works
- Balance of Flavors – This hits all of the flavor notes: Naturally sweet, punchy acid, with just the right kick of heat. If you’ve ever had a southern chow chow, sweet pickle relish, or sweet and spicy giardiniera, this hits similar flavors. It’s a versatile topping you will find yourself reaching for again and again. And unlike a store-bought pickle salsa, it not only has that depth of flavor but also puts you in total control of the ingredients.
- Customizable – You not only can control the heat of this pineapple pico de gallo by adding in different chiles, but you can also add layers of flavor simply by grilling up the pineapple and peppers. Have fun using this as a guide and turning it into something completely your own.
- Make Ahead – Some things just get better the longer they sit, allowing the juices to mingle and the flavors to marry. This pickle salsa is one of them. Feel free to make this a day in advance.
Variations and Substitutions
- Use fresh jalapenos, a serrano, or Fresno chile for a more assertive pop of heat.
- To add a smoky element while also drawing out more sweetness, grill your pineapple before adding it to the pineapple salsa. You can also char the red bell pepper and remove the skin before dicing.
- If you really love things spicy, add some finely diced habanero. The fruity heat pairs well with the pineapple. Start with a quarter of the pepper and then add more as needed.
- Drain off the liquid and mix it with either mayonnaise or crema for a vibrant topping for burgers, tacos, and sandwiches.
- Add it to your favorite coleslaw for a tropical twist.
- Don’t like pineapple? Swap it out with another tropical fruit such as mango. Or, change the flavor profile from sweet to crisp with freshly diced cucumber and parsley.
How to Make Pickle De Gallo
- Dice everything. The most labor-intensive part of this pickle-based salsa is the chopping. Channel your inner Iron Chef and dice your vegetables into approximately the same size. You want the pineapple, red bell pepper, jalapenos, and pickles to be around the same size so you get some of each in every exciting bite.
- Taste and season. Add your ingredients to a bowl and season with salt and pepper. Add your lime juice and zest and give it a good stir. Taste and see if you need to add any more salt, acid, or heat.
- Allow your salsa to rest for at least an hour. This will allow all of the flavors to come together and marry.
- Skip the burger sauce and add this to your Smashburger Tacos with white cheddar or American cheese.
- Top off your hotdogs, sausages, bratwurst, or even Smoked Brat Burgers.
- Pile a tortilla with Margarita Shrimp and top it off with this pickle de gallo.
- The fruity and sunny flavors compliments Hot Smoked Salmon.
- Want a burst of freshness to top off your Sausage Popper Boats? This is it!
- Build a better fish taco. Skip the regular pico and spoon on the pickle salsa. Fruit naturally pairs well with seafood while the pickles are a common component of tartar sauce.
- Chop up the ingredients to a similar size. The pineapple, bell pepper, pickles, and jalapenos should be diced to roughly the same size for an even flavor distribution.
- Mix everything together and season with salt & pepper to taste.
- Rest the salsa for an hour. This allows the flavors to meld together.
- If using canned pineapple, look for pineapple packed in its own juices, not syrup.
- This pineapple salsa gets better as it sits. Keep it refrigerated in an airtight container in the refrigerator and it will last for up to 4-5 days. Keep in mind that the pineapple will let off liquid so you may want to drain it a little before topping anything.
- Taste your pickle salsa after it has set. If it seems a little too acidic, give it a little drizzle of honey.
- Prep Time: 10 minutes
- Marinate Time: 1 hour
- Category: Sauces & Salsas
- Method: Chopping
- Cuisine: Salsa
Keywords: salsa, pickle salsa, pickle de gallo, pineapple salsa, pickle-based salsa