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This recipe for Copycat Chipotle Pico de Gallo is fresh, simple, and light with a hint of spice. Packed with juicy tomatoes, sweet red onion, and fragrant jalapeño, it’s easy to make, ready in 10 minutes, and pairs well with burrito bowls, tacos, or as a dip for crunchy tortilla chips.
When I made the copycat corn salsa from Chipotle, my kids were ecstatic. So I thought, why not also replicate their Pico de Gallo as well? The combination of tomatoes, cilantro, and lime in this salsa is refreshing and meal-prep-friendly, making it a great addition to your meal-prep bowls for a flavor boost.
It’s a classic combo that works so well as a dip or side with Mexican dishes. This version tastes just like Chipotle’s, with fresh jalapeño and a touch of black pepper for mild heat. We truly love it as much as we love this Easy Mango Salsa.
What Is Pico de Gallo?
Pico de gallo is a fresh Mexican salsa made with chopped fresh tomatoes, onion, cilantro, and lime juice. It’s also known as salsa fresca because it’s not blended or cooked. Everything is diced and mixed together so the ingredients stay bright and flavorful.
It’s chunkier than traditional salsa and has a clean, fresh taste that pairs well with tacos, bowls, grilled meats, and more.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make this authentic Pico de Gallo recipe. The full quantities are listed on the recipe card further down the post.
- Fresh tomatoes: Look for vine-ripened tomatoes as these usually have the best flavor. Roma tomatoes work well, but you can also use cherry tomatoes for a sweeter flavor.
- Red onion: Adds some sweetness and a savory flavor. You can also use a sweet onion or a couple of shallots, if preferred.
- Jalapeños: Brings a touch of heat and a green aroma to the salsa. Make the salsa milder by using less jalapeño and adding some finely diced green bell pepper instead.
- Cilantro: Has a fresh herbal flavor that rounds out the salsa. If you don’t like cilantro, you can omit it or replace it with mint or parsley.
- Lime: Lime juice has a bright acidity that helps mellow the onion’s flavor and balance the sweetness. Lemon juice also works, but it can make the salsa slightly more sour, so you may need to use less.
How to Make Copycat Chipotle Pico de Gallo Recipe
Step 1: In a large bowl, combine the diced tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt and black pepper.
Step 2: Taste and adjust the salt and pepper if needed.
Step 3: Cover the bowl and place it in the fridge for at least 20-30 minutes for the flavors to combine and incorporate before serving.
Step 4: Serve with tortilla chips, or over salads, tacos, and burrito bowls. Enjoy.
Variations & Tips
- For a spicier homemade pico de gallo, use serrano chilis in place of the jalapeños.
- Try swapping out some of the tomatoes for diced pineapple, strawberries, mango, or sweetcorn. Or you can add these to the tomatoes. Another great add-on would be avocados.
- Add a pinch of chipotle chili flakes for a smoky, spicy flavor.
- Letting the salsa sit before serving allows the lime juice to mellow out the spiciness of the onion and helps all the flavors infuse.
- If your tomatoes seem too watery, mix the diced tomatoes with a pinch of salt and place them in a strainer set over a bowl. Let them sit for 20-30 minutes so the excess liquid can drain off before using them in the salsa.
- To speed up prep, use a food processor to finely dice the onion, jalapeños, and cilantro. Just don’t blend the tomatoes as the salsa can become too watery.
Pico de Gallo vs Salsa
Pico de gallo and salsa are similar, but they’re not the same thing. Pico de gallo, also called salsa fresca, is made with chopped fresh tomatoes, onion, cilantro, and lime juice. It’s chunky, fresh, and not blended.
Traditional salsa is usually more liquid and often blended until smooth. Some versions are even cooked, which gives them a deeper, richer flavor. Pico is all about fresh, crisp texture, while salsa tends to be saucier.
If you like something bright and fresh with a little bite, pico de gallo is the way to go. If you prefer a smoother coating for your chips or tacos, salsa may be a better option.
Common Questions
Store the leftover pico de gallo in an airtight container in the fridge for up to 2-3 days. The longer it sits, the soggier it gets. Freezing is not recommended.
If your pico de gallo seems watery after sitting for a bit, strain it through a mesh strainer to remove excess moisture before serving. You can always add a little more lime juice after straining to ensure it has the right level of tartness.
Firstly, you can remove the seeds and white inner ribs from the jalapeños, as this will cut down the spiciness. Secondly, you can replace some or all of the jalapeño with green bell pepper.
Yes. You can make it a few hours ahead and refrigerate it. In fact, letting it sit for 30–60 minutes helps the flavors develop. Just give it a quick stir before serving.
Yes. If you’re not a fan of cilantro, you can leave it out or substitute it with a small amount of fresh parsley. The flavor will be slightly different but still fresh and delicious.
What to serve with pico de gallo
- You can serve them with tacos like these chicken street tacos with fresh pico de gallo or these salmon tacos.
- Also, try them with grilled meats like this honey chipotle grilled chicken.
- Add them over high-protein taco bowls like this taco chicken bowl.
- Use them over burrito bowls, like this chicken burrito bowl with fresh pico de gallo.
- Serve them with your breakfast over cottage cheese scrambled eggs.
- You can also serve them as dips & snacks with tortilla chips, on top of guacamole, over cottage cheese queso, or mixed into avocado toast.
You May Also Like
- Chicken Birria Tacos
- Salmon Tacos with Sweetcorn Salsa
- Taco Pasta Salad
- Honey Mustard Dipping Sauce
- Shrimp Burrito Bowl
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you.
Pico de Gallo Recipe (Fresh, Authentic & Easy)
Ingredients
- 1 pound vine-ripe tomatoes, diced, about 2 1/2 cups
- 2/3 cup red onion or one medium onion, diced
- 1-2 fresh jalapeños, deseeded and finely diced
- 1/2 cup fresh cilantro , chopped
- 1 lime, juiced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Tortilla chips, optional, to serve
Instructions
- In a large bowl, mix the 1 pound vine-ripe tomatoes (diced), 2/3 cup red onion or one medium onion (diced), 1-2 fresh jalapeños (de-seeded, finely diced), 1/2 cup fresh cilantro (chopped), 1 lime (juiced), 1 teaspoon salt, and 1/2 teaspoon ground black pepper.
- Taste and adjust the salt and pepper if needed.
- Cover the bowl and place it in the fridge for at least 20-30 minutes for the flavors to combine and incorporate before serving.
- Serve with tortilla chips, or over salads, tacos, and burrito bowls. Enjoy.
Notes
Storage:
- Store the leftover Chipotle Pico de Gallo in an airtight container in the fridge for up to 2-3 days. The longer it sits, the soggier it gets.
- Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
