Crispy Pickle de Gallo: Your New Favorite Salsa
Crispy Pickle de Gallo: The crispy, tangy, and addictive salsa that’s better than takeout. After making this many times, I discovered the trick to perfectly crispy pickled onions. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fresh Sparkling Berry Lemonade Recipe No Added Sugar Easy Refreshing Drink and Juicy Classic Beef Burgers Recipe with Easy Homemade Secret Sauce.
Why This Crispy Pickle de Gallo: Your New Favorite Salsa Is Pure Comfort
- Crispy, tangy, and addictive
- Better than takeout
- Perfect for tacos, nachos, and more
- Easy to make and customizable
What You'll Need for Crispy Pickle de Gallo: Your New Favorite Salsa
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- pickling onions
- all-purpose flour
- cornstarch
- water
- apple cider vinegar
- sugar
- salt
- garlic powder
- chili powder
- cilantro
- jalapeno
- all-purpose flour
- cornstarch
- apple cider vinegar
- sugar
- salt
- garlic powder
- chili powder
- Optional: avocado
- Optional: lime wedges
- Optional: tortilla chips
📝 Ingredient Notes
- pickling onions: Also known as pearl onions or shallots.
🛒 Tools & Equipment I Recommend
- Deep fryer — Ensures perfectly crispy onions every time. → See on Amazon
- High-quality vinegar — Improves the tangy flavor of the salsa. → See on Amazon
How to Make Crispy Pickle de Gallo: Your New Favorite Salsa
- Prepare the onions: Slice pickling onions thinly and separate into rings.
- Make the batter: Combine flour, cornstarch, water, and salt in a bowl.
- Fry the onions: Dip onion rings in batter, then fry until crispy and golden.
- Make the pickling liquid: Combine vinegar, sugar, salt, garlic powder, and chili powder in a saucepan.
- Pickle the onions: Pour pickling liquid over fried onions, add cilantro and jalapeno, and let sit for at least 30 minutes.
Cook's Tips for Perfect Crispy Pickle de Gallo: Your New Favorite Salsa
- Common mistake and fix: Don't overcrowd the pan when frying onions. Fry in batches to maintain oil temperature and crispiness.
- Tip: For a milder salsa, remove seeds and membranes from the jalapeno before adding it to the pickling liquid.
- Tip: Store leftover salsa in an airtight container in the refrigerator for up to one week.
Storing & Reheating Crispy Pickle de Gallo: Your New Favorite Salsa
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to one week. Make-ahead tip: Can be made up to one day ahead.
Freezing Crispy Pickle de Gallo: Your New Favorite Salsa
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, as this is a cold dish. Microwave: Not necessary, as this is a cold dish.
Recipe Notes
- Chef tip: For a thicker salsa, add more cornstarch to the batter.
- Best substitution: Regular onions can be substituted for pickling onions, but the flavor will be slightly different.
- Make-ahead: Can be made up to one day ahead.
- Scaling: This recipe can easily be doubled or tripled for larger gatherings.
- Troubleshooting: If your onions are not crispy, try frying them at a slightly higher temperature or for a longer period of time.
Want to level up this recipe?
High-quality tortilla chips — Perfect for serving with your crispy Pickle de Gallo. → Check price on Amazon
Crispy Pickle de Gallo: Your New Favorite Salsa
Ingredients
Main Ingredients
- pickling onions
- all-purpose flour
- cornstarch
- water
- apple cider vinegar
- sugar
- salt
- garlic powder
- chili powder
- cilantro
- jalapeno
Seasonings
- all-purpose flour
- cornstarch
- apple cider vinegar
- sugar
- salt
- garlic powder
- chili powder
Optional Toppings
- avocado
- lime wedges
- tortilla chips
Instructions
- Prepare the onions: Slice pickling onions thinly and separate into rings.
- Make the batter: Combine flour, cornstarch, water, and salt in a bowl.
- Fry the onions: Dip onion rings in batter, then fry until crispy and golden.
- Make the pickling liquid: Combine vinegar, sugar, salt, garlic powder, and chili powder in a saucepan.
- Pickle the onions: Pour pickling liquid over fried onions, add cilantro and jalapeno, and let sit for at least 30 minutes.
Notes
- Chef tip: For a thicker salsa, add more cornstarch to the batter.
- Best substitution: Regular onions can be substituted for pickling onions, but the flavor will be slightly different.
- Make-ahead: Can be made up to one day ahead.
- Scaling: This recipe can easily be doubled or tripled for larger gatherings.
- Troubleshooting: If your onions are not crispy, try frying them at a slightly higher temperature or for a longer period of time.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to one week.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, as this is a cold dish.
- Microwave reheat: Not necessary, as this is a cold dish.
- Make ahead: Can be made up to one day ahead.
Nutrition Per Serving
- Calories: 150
- Protein: 3g
- Fat: 7g
- Carbs: 18g
- Fiber: 2g
- Sugar: 5g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Pickle de Gallo: Your New Favorite Salsa FAQs
Yes, it can be made up to one day ahead. Store in an airtight container in the refrigerator.
Ensure your oil is hot enough and not overcrowding the pan. Try frying at a slightly higher temperature or for a longer period of time.
Not recommended, as the texture may become watery upon thawing.
Add more jalapeno or a pinch of cayenne pepper to the pickling liquid.
It's perfect with tacos, nachos, or as a dip with tortilla chips.
A Warm Final Note
I can’t wait for you to try Crispy Pickle de Gallo: Your New Favorite Salsa and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
