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a wooden bowl of Pico de Gallo with a tortilla chip

Chipotle Pico de Gallo

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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!
Course Appetizer
Cuisine Mexican
Prep Time 15 mins
Chill Time 15 mins
Total Time 30 mins
Servings 4
Calories 39


  • 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


  • 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.


  • 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


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