Taco Bell Pico De Gallo Recipe
This simple pico de gallo recipe uses fresh tomatoes, onions, jalapeños, and cilantro, seasoned with lime juice and salt to create a zesty salsa that brightens up any meal. Use it as a topping for tacos, burritos, or salads, or serve it as a dip with tortilla chips. In just a few easy steps, you’ll have a homemade salsa that tastes even better than the restaurant version.
Ingredients
- 3 medium ripe tomatoes finely diced
- 1 small onion finely diced
- 1 jalapeño pepper seeds and membrane removed (optional), finely diced
- 1 bunch of fresh cilantro chopped (adjust to taste)
- 1 lime juiced
- Salt to taste
Instructions
- Start with ripe, flavorful tomatoes. Dice them into small pieces for a salsa-friendly size. Small cuts ensure the salsa mixes well and is easy to scoop with chips or spoon over dishes.
- Dice the onion into pieces similar in size to the tomatoes. This ensures a balanced bite and avoids overwhelming chunks of onion in your salsa.
- For a mild to medium spice level, carefully remove the seeds and white membrane from the jalapeño before dicing. If you love heat, leave the seeds and membrane intact for extra kick.
- If you’re a cilantro fan, this is your moment! Chop up a generous handful and toss it into the mix. Not a fan? Feel free to leave it out.
- Squeeze fresh lime juice over the mixture and sprinkle a pinch of salt. The lime adds brightness while the salt enhances the flavors.
- Give everything a good stir to combine. Now, the secret to next-level salsa: let it rest for 30 minutes. During this time, the salt will draw out the natural juices from the tomatoes and onions, creating a flavorful, juicy salsa.
Video
Notes
Store your Taco Bell Pico de Gallo in an airtight container in the refrigerator for up to 3 days. To maintain freshness, keep it chilled and avoid leaving it at room temperature for extended periods.