Copycat Chipotle Pico de Gallo

This quick and easy copycat Chipotle Pico de Gallo Recipe is made with fresh tomatoes, red onions, cilantro, serrano peppers and lime juice.

We all know that Chipotle is the place to go for a quick, flavorful meal.

One of their most popular items on the menu are their Pico de Gallo. Pico de gallo, for those not in the know, is a fresh uncooked tomato salsa that is usually used as a dip or salad, but it can also be used as a sauce.

You know that feeling when you are about to have a huge bowl of Chipotle’s delicious, mouth-watering Pico de Gallo? The one where you can’t wait to scoop up the fresh vegetables and sprinkling of cilantro with your warm tortilla chips. Yum!

Well now you don’t have to go out or order in because I’m going to show you how easy it is to make at home! The recipe to make homemade pico de gallo is so simple and really doesn’t take much time or effort at all!

You can enjoy it with tacos, burritos, salads-the possibilities are endless! This copycat version tastes just as good as the original too! This bright and tangy salsa will make your taste buds dance!

Why You Will Love this Recipe

• It’s a simple fresh salsa made with fresh produce.
• Full of Mexican flavors.
• A mild salsa like Chipotle’s Mild Fresh Tomato Salsa
• So Versatile, can be used as a dip, to top other dishes and more!
• Healthy – no guilt about eating loads of this fresh pico de gallo!

What’s The Difference Between Pico de Gallo And Tomato Salsa?

Pico de gallo means “rooster’s beak” in Spanish, but there’s no beak involved with this classic Mexican salsa. The name comes from the Latin American tradition of cutting food into small pieces to serve as an appetizer.

Originating in Mexico, pico de gallo is usually made from finely chopping tomatoes, onions, hot peppers, cilantro and lime juice. This fresh sauce adds a kick to any dish.

Pico de gallo is also commonly known as salsa fresca or just “fresh salsa” in Mexican cuisine. It isn’t cooked at all and usually only takes a few ingredients to create.

Tomato salsa, on the other hand, contains cooked tomatoes and is usually more complex in flavor. Where pico de gallo uses finely diced or minced vegetables, tomato salsa often includes roughly chopped tomatoes, onion and sometimes even bell pepper.

Both pico de gallo and tomato salsa are staples in Mexican cuisine. While they may share some flavors, they aren’t interchangeable.

Serve these fresh salsas up with tortilla chips or use them in your favorite Mexican recipes.

Tips for Handling Hot Peppers

The first step for safe handling of hot peppers is to wear rubber gloves, which will prevent the oils on your skin from transferring to anything you touch.

Secondly, remember that oil and water do not mix so wash your hands with soap and running water only after contact with any pepper. Water alone does nothing but spread the oil.

Even after hand washing, avoid touching anything such as your eyes which may cause pain or discomfort if any missed oil comes in contact with them.

Pico de Gallo Variations

• Experiment with non-traditional fruit and vegetables! Jicama, Mango, and Melons are all great options that would work well with the flavour of Pico de Gallo.
• You can increase the heat by using hotter peppers like Habanero chilis or by leaving the seeds in.
• You can make this fresh tomato salsa even more mild by substituting in green bell pepper.

How to Store Pico De Gallo

For the best flavor and texture, make this Mexican salsa up to a day in advance to let the flavors really come together.

Leftover Chipotle tomato salsa can be stored in an airtight container in the fridge for up to a week. It does not freeze well.

About the Chipotle Tomato Salsa Ingredients:

It is important that you dice all of the fresh veggies into small pieces, similar in size when making pico de gallo.

Tomatoes – We use cherry or grape tomatoes because I think they always have the best flavour. Plum tomatoes are also a good choice, I just find they can be a bit mealy out of season where the smaller varieties tend to taste great all year.

Onion – Red onion!

Cilantro – I know this herb is controversial but it is a must in Pico de Gallo.

Lime – Microwave your lime for about 20-30 seconds before juicing and you will get a lot more. Use a cocktail muddler, as shown, to get as much juice out of the limes as possible.

Peppers – You can use either serrano peppers or jalapeno, but either way be sure to devein and remove all the seeds so that the pico de gallo is mild in order to be a true copycat. Of course if you like heat, leave the seeds. Serrano peppers are quite a bit hotter than Jalapeno too, so keep that in mind.

Garlic – Who doesn’t love garlic. Fresh only please.

Salt and Pepper – Be generous!

Looking for More Mexican Inspired Recipes?

Check out more of my favourite mexican dishes:

Garden fresh, this Easy Roasted Jalapeño Salsa Verde Recipe is a delicious summer appetizer that you can can for later or enjoy immediately!

This easy beef enchiladas recipe is packed with flavor and is sure to become a favourite weeknight family dinner.

This Skillet Carne Asada features a steak marinated in a perfect combination of citrus, chili and cilantro for the most flavourful tacos.

How to Make Chipotle Pico de Gallo

Yields: 4 Servings | Prep time: 10 Mins

Ingredients:

1 pint cherry or grape tomatoes, diced
½ medium red onion, finely diced
2 T. fresh cilantro leaves, finely chopped
1 large lime, juiced
1-2 serrano peppers, deseeded, finely diced
2-3 large cloves garlic, finely minced
Sea salt and black pepper, to taste

Directions:

To prepare the Pico de Gallo, combine all ingredients in a medium glass bowl and stir to combine.

Let the Pico de Gallo sit for 10 minutes before serving.