This Chipotle Pico de Gallo (Copycat Recipe) tastes just as delicious as in the restaurant. And it's so easy to make, you must try it!

Chipotle Pico de Gallo in a bowl with nachos on the background

If you love Chipotle's Pico de Gallo, then you'll be thrilled with this simple and flavorful copycat recipe. It really tastes just like the one you order at the restaurant. Crisp diced veggies, tangy citrus flavor, and loads of fresh cilantro, this Pico De Gallo is so good. It's also really healthy, so there's no guilt when you add this to your favorite dishes.

This recipe is great because it's versatile and you can add it to any meal of the day. Snack on it with chips, add it to your vegan eggs for breakfast, or serve it with tacos and salads. You can make it as hot as you like and add in ingredients so it's always a fresh flavor. Let's take a look at the main ingredients for this Chipotle Pico de Gallo recipe.

Video Tutorial

What you'll need

Tomatoes. You can use any type of tomato you like. Roma works well. Make sure they are not overly ripe or mushy.
Jalapenos. Fresh is best and seed them to keep the Pico De Gallo from being too spicy (unless you like it hot).
Red Onion. Or any other color.
Cilantro. Fresh is best.
Lime Juice. Freshly squeezed will give the best flavor, but concentrate works. too.
Lemon Juice. Fresh squeezed as well.
Salt. To taste.

How to make Pico De Gallo

1. To a medium bowl, add the diced tomatoes, onion, jalapeno, and chopped cilantro.

2. Add the lime juice and salt. Stir. Enjoy right away or cover and refrigerate overnight.

Tips for the best Pico de Gallo

Soak the onions before dicing. Onions have such a pungent smell, so to lessen it, you can soak the diced onions for a few minutes to take it down a notch.
Use cold onions. Cold onions reduce the amount of tear-inducing enzymes released into the air. Freeze them for about 10 minutes before dicing.
Wear gloves while dicing the jalapenos. The last thing you want is to accidentally touch your eye after handling these with bare hands. Use gloves.
Cut everything to a uniform size. To get the perfect bite, make sure you cut all the ingredients to an equal size so no flavor dominates another.

Add-ins and Substitutes

Make it spicier. If you like it hot, then keep the seeds in the jalapenos (where the heat is concentrated), add habanero peppers, or use extra for lots of spice.
Add other seasonings. You can enhance the flavors of this Chipotle Pico de Gallo by adding garlic powder, onion powder, cayenne pepper, or black pepper.
Add protein. Make this with some black beans or chickpeas to make it a more satisfying side dish that's great with chips or pita bread.
Use other vegetables and fruit. Try this recipe with some diced mango, avocado, cucumbers, or bell peppers.

How to Store

You can store this Chipotle Pico de Gallo in an airtight container in the refrigerator for up to a week. The flavors marinate over time and get even better. But you should drain out extra liquid when you serve it as the tomatoes leach moisture while they sit with the salt.

What to Serve with it

Chips and breads. Scoop this delicious appetizer up with your favorite tortilla chips, pita bread, or toasted flatbread. It's perfect on a plate of homemade nachos.
Appetizers. Serve this on top of or alongside some Creamy Eggplant Dip, Salsa Roja, Eggplant Roulades, guacamole, or Grilled Zucchini.
Tacos. Try this recipe with some Vegan Potato Tacos, Black Bean Tacos, or Vegan Breakfast Tacos. It's also great with burritos, Fajita Vegetables, and quesadillas.
Proteins. Enjoy this pico with Mexican Quinoa Salad, Vegan Scrambled Eggs, Mediterranean Hummus Bowls, or Chickpea Cucumber Salad.

I hope you love this tasty copycat version of Chipotle's Pico de Gallo. It's fresh, citrusy, and a little spicy. It's got so many uses, you might find yourself making double batches. Trust me, it's that good. And with all those vegetables, it's a good way to eat healthy without sacrificing an ounce of taste.

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