Chipotle Pico de Gallo

This copycat Chipotle Pico de Gallo is full of fresh ingredients and is so easy to make. It’s delicious as a topping for tacos, enchiladas, or salads, and goes perfectly with a basket of tortilla chips for dipping!

For more tasty dip recipes, be sure to check out my Blender Mexican Salsa, Hot Corn Dip, and Million Dollar Dip.

One of my favorite things about going to Chipotle is tucking into their deliciously fresh pico de gallo and creamy guacamole with a big serving of tortilla chips. I already have a copycat version of Chipotle Guacamole here on my site, and knew it was time to make their famous Pico de Gallo as well.

What is Pico de Gallo?

Pico de Gallo is a chunky salad-like appetizer made with chopped tomatoes, onions, jalapeños, cilantro, salt, and lime juice. It’s perfect for eating as a dip with chips, or as a topping for tacos, enchiladas, burritos, salads, scrambled eggs, and more. It’s also unlike the salsa you buy in a jar at the store, because pico de gallo is uncooked and made with fresh ingredients.

What does “Pico de Gallo” mean?

Pico de Gallo is a Spanish term that literally translates to “beak of the rooster.” There are conflicting arguments for why it has been called this, with some saying that it is because it was traditionally eaten by using a tortilla pinched between the thumb and forefinger to scoop it up, similar to the pinch of a rooster’s beak. While the origin behind its meaning is unclear, the irresistibility and versatility of this fresh salsa is not! 

Ingredients for Copycat Chipotle Pico de Gallo (See Measurements in Recipe Card Below!)

• roma tomatoes
• red onion
• jalapeño
• cilantro
• lime juice
• salt

How to Make Copycat Chipotle Pico de Gallo – Step by Step

Step 1: Combine ingredients 

Add all of the ingredients to a large bowl and toss to combine. Taste and add more salt if needed.

Step 2: Chill and serve

Refrigerate for at least 15 minutes, then serve with tortilla chips if desired.

Tips and Notes

• Preparing in advance: this is a great recipe to make ahead of time. Prepare as directed and store in the fridge until ready to serve, up to 24 hours in advance.
• Storing leftovers: any leftover Chipotle Pico de Gallo can be stored in an airtight container in the fridge for up to two days. I don’t like to use it after this time as it can get a bit soggy.

Copycat Chipotle Pico de Gallo Recipe Suggestions

While I love serving this chipotle pico de gallo recipe with tortilla chips, you can also use it as a topping for almost any other Mexican recipe you make. Here are a few other serving suggestions:

• Use chopped habanero or Serrano peppers instead of the jalapeño.
• Add chunks of fresh avocado to your Chipotle Pico de Gallo to bring in some healthy fats and delicious flavor.
• Pico de gallo makes a great topping for rice, scrambled eggs, tacos, or salads. Just think – if you would put salsa on what you’re eating, then you can easily put fresh pico de gallo on it instead.
• You may want to double or triple the recipe if you’re serving it to a crowd.

More Mexican Inspired Recipes You Should Try!

• Crockpot Beef Tacos
• Southwest Sautéed Red Cabbage
• Fresh Salsa Recipes
• Easy Air Fryer Tortilla Chips
• Shrimp Enchiladas
• Slow Cooker Cilantro Lime Chicken Tacos
• Mexican Black Beans

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*If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

5 from 38 ratings

Chipotle Pico de Gallo

Yield: 4

Prep Time: 15 minutes mins

Chill Time: 15 minutes mins

Total Time: 30 minutes mins

This copycat Chipotle Pico de Gallo is full of fresh ingredients and is so easy to make. It's delicious as a topping for tacos, enchiladas, or salads, and goes perfectly with a basket of tortilla chips for dipping!

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Ingredients

½1x2x

• 6 Roma tomatoes, about 2 1/2 cups, deseeded and diced
• 1 cup red onion, diced
• 1 fresh jalapeño, about 1/4 cup, deseeded and finely diced
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 1/2 teaspoon salt, plus more to taste

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Instructions

 

• Add all of the ingredients to a large bowl and toss to combine. Taste and add more salt if needed.
• Refrigerate for at least 15 minutes, then serve with tortilla chips if desired.

Notes

• Preparing in advance: this is a great recipe to make ahead of time. Prepare as directed and store in the fridge until ready to serve, up to 24 hours in advance.
• Storing leftovers: any leftover Chipotle Pico de Gallo can be stored in an airtight container in the fridge for up to two days. I don't like to use it after this time as it can get a bit soggy.

Recipe shared by Kenarry

Cuisine: Mexican

Course: Appetizer

Author: Ashlyn Edwards | Belle of the Kitchen

Calories: 39kcal, Carbohydrates: 9g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 298mg, Potassium: 315mg, Fiber: 2g, Sugar: 5g, Vitamin A: 957IU, Vitamin C: 25mg, Calcium: 26mg, Iron: 1mg

Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.