Copycat Chipotle Pico de Gallo Recipe

This crisp fresh Copycat Chipotle Pico de Gallo Recipe features ripe Roma tomatoes, red onions, and lime juice, ready in just 15 minutes. The sharp bite of raw red onion softens as it marinates in the citrus juice, bringing all the flavors into balance. I find making this at home beats waiting in line anytime.

Restaurant-Quality At Home

I used to think making good salsa required complex techniques or secret ingredients. The truth is, restaurant salsas rely entirely on proper dicing and resting time.

My biggest mistake early on was skipping the lemon juice. Using a blend of lemon and lime juice is what creates that distinct, bright flavor you recognize from the restaurant line.

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Copycat Chipotle Pico de Gallo Recipe Ingredients

• 6 Roma tomatoes, seeded and finely diced
• 1/2 cup red onion, finely diced
• 1 jalapeno pepper, seeded and finely minced
• 1/3 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt

How To Make Copycat Chipotle Pico de Gallo Recipe

1. 1. Prep the tomatoes: Core and slice the Roma tomatoes in half, scoop out the watery seeds, and dice them into uniform 1/4-inch pieces.
2. 2. Chop the aromatics: Finely dice the red onion and mince the jalapeno pepper, ensuring the pieces are smaller than the tomatoes.
3. 3. Combine the ingredients: Place the tomatoes, onion, jalapeno, and chopped cilantro into a medium mixing bowl.
4. 4. Season and rest: Pour over the lemon and lime juice, sprinkle with salt, and toss well to combine. Let it rest for 10 minutes before serving.

Recipe Tips

• Remove the seeds: Scooping the watery centers from your tomatoes prevents the salsa from becoming too liquidy.
• Use fresh citrus: Bottled juice contains preservatives that alter the flavor, so squeeze your lemons and limes right before mixing.
• Let it sit: Resting the mixture allows the salt to draw out the tomato juices and mellows the harshness of the raw onion.

What To Serve With Pico de Gallo

Spoon this fresh salsa over grilled chicken bowls or classic steak burritos. It also works perfectly as a simple dip with heavily salted tortilla chips.

How To Store

Keep the salsa in an airtight container in the fridge for up to 3 days. I do not recommend freezing this, as the tomatoes will become mushy once thawed.

FAQs

Can I use a different type of tomato?

Roma tomatoes work best because they have a low moisture content. If you use vine or beefsteak tomatoes, be sure to drain them thoroughly.

Is this salsa very spicy?

Removing the seeds and white ribs from the jalapeno keeps the heat quite mild. Leave some seeds in if you prefer a spicier kick.

Can I make this ahead of time?

Yes, you can chop everything a few hours in advance. Wait to add the salt and citrus until shortly before serving so the tomatoes stay crisp.

Nutrition

• Calories: 25 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 200mg
• Total Carbohydrate: 5g
• Protein: 1g