Taco Bell Pico De Gallo Recipe
Try this homemade Taco Bell Pico De Gallo Recipe with fresh tomatoes, onion, jalapeño, cilantro, and lime for a light, zesty salsa.
Equipment
- Cutting board
- Sharp chef’s knife
- Medium mixing bowl
- Citrus juicer or fork
- Spoon for mixing
Ingredients
- 2 cups fresh tomatoes finely diced (Roma tomatoes work best)
- ¼ cup white onion finely diced
- 1 tablespoon jalapeño finely minced (seeds removed)
- 2 tablespoons fresh cilantro finely chopped
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
Optional Ingredients:
- Extra lime juice for more tang
- Pinch of garlic powder not traditional, but tasty
- Tiny pinch of sugar if tomatoes aren’t sweet
Instructions
Step 1: Prep the Tomatoes
- Dice the tomatoes into small, even pieces. Remove excess seeds and watery pulp to keep the pico fresh and not soggy.
Step 2: Finely Chop the Onion
- Cut the onion into very small pieces. Taco Bell’s pico is finely chopped, so smaller is better for the right texture.
Step 3: Mince the Jalapeño
- Remove seeds and membranes, then mince the jalapeño finely. You want gentle warmth, not heat that overwhelms.
Step 4: Add Fresh Cilantro
- Chop the cilantro finely and add it to the bowl. Its fresh, herbal aroma should be noticeable but not overpowering.
Step 5: Season and Brighten
- Add lime juice and salt. Stir gently until everything is evenly combined. Taste and adjust as needed.
Step 6: Rest for Flavor
- Let the pico rest for 10–15 minutes. This allows the flavors to meld and soften slightly, just like the restaurant version.