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!
6Roma tomatoesabout 2 1/2 cups, deseeded and diced
1cupred oniondiced
1fresh jalapeñoabout 1/4 cup, deseeded and finely diced
1/2cupfresh cilantrochopped
1limejuiced
1/2teaspoonsaltplus more to taste
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.