Chipotle Pico de Gallo

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!

Course Appetizer, Salad, Side Dish

Cuisine Mexican

Prep Time 10

Total Time 10

Servings servings

Calories 31kcal

Author Tania Sheff

Ingredients

1 lb. tomatoes, finely diced
3 medium jalapenos, finely diced
¼ cup red onion, finely diced
¼ cup chopped cilantro
1 tbsp. lime juice
1 tbsp. lemon juice
½ tsp. sea salt

Instructions

To a medium bowl, add the diced tomatoes, onion, jalapeno, and chopped cilantro.
Add the lime juice and salt. Stir. Enjoy right away or cover and refrigerate overnight.

Video

Notes

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.

Nutrition