That chunky, fresh-tasting salsa you pile onto your burrito bowl at Chipotle? You can make Copycat Chipotle Pico de Gallo at home in about five minutes. It’s bright, tangy, and loaded with crisp tomatoes and cilantro.
I started testing salsa recipes back in 2014 after realizing how much I was spending on takeout bowls. The trick is using Roma tomatoesthey’re less watery than regular ones, so your salsa stays chunky instead of soupy. I’ve made this dozens of times now, tweaking the lime and jalapeño until it tasted just like the real thing.
Joe Rooney
Copycat Chipotle Pico de Gallo Recipe Easy Fresh Homemade
Enjoy a vibrant and zesty Copycat Chipotle Pico de Gallo that’s perfect as a fresh salsa or topping. This homemade pico de gallo captures authentic flavors with simple ingredients, making it an ideal chipotle recipe for your tacos, burritos, and more.
Place the diced tomatoes, chopped onion, cilantro, and jalapenos into a medium bowl.
Pour in about a tablespoon each of fresh lemon and lime juice along with a quarter teaspoon of salt to start.
Mix everything gently and sample for flavor, then add more lemon juice, lime juice, or salt until it tastes just right.
Dish out the pico de gallo and serve immediately for a fresh and lively side.
Notes
Adjust the jalapeno quantity according to your preferred spice level. Best eaten fresh but can be refrigerated for up to 2 days.
Why You’ll Love This Fresh Salsa
This Copycat Chipotle Pico de Gallo comes together in less time than it takes to find your car keys. You’re chopping fresh vegetables, squeezing citrus, and tasting as you gono cooking, no blender cleanup, just a big bowl of chunky, restaurant-quality salsa.
Budget-friendly: A pound of tomatoes and a handful of pantry staples make four cups of salsa for less than the cost of one burrito bowl.
Customizable heat: Control the spice by adjusting how many jalapeños you addmild for kids, fiery for the brave.
Versatile: Pile it on tacos, scoop it with chips, stir it into scrambled eggs, or spoon it over grilled chicken.
Key Ingredients You’ll Need
The magic here is simplicity. You need six ingredients that you can grab at any grocery store, and they all work together to create that bright, tangy flavor we crave.
Vine-ripened or Roma tomatoes: Roma tomatoes have thicker walls and less juice, which keeps your salsa chunky instead of watery. They’re the secret to avoiding that soupy texture.
Fresh cilantro: This herb adds that unmistakable freshness. If you’re in the “cilantro tastes like soap” camp, try using half the amount or swap in flat-leaf parsley.
Jalapeño peppers: Seeding them removes most of the heat while keeping that green, grassy flavor. Leave the seeds in if you like it spicy.
Lime and lemon juice: The combination of both citrus juices mimics Chipotle’s tangy brightness. Start with one tablespoon of each, then adjust to taste.
How to Make It
You’re basically tossing everything into a bowl and adjusting the flavors to your liking. The whole process takes about ten minutes, and most of that is chopping.
Step
What to Do
1
Dice tomatoes, finely chop onion, cilantro, and jalapeños. Combine in a medium bowl.
2
Add 1 tbsp each of lime juice and lemon juice, plus ¼ tsp salt.
3
Taste and adjust citrus and salt until it tastes bright and balanced.
4
Serve immediately or refrigerate for up to 3 days.
Pro Tip: Let the salsa sit for 15 minutes before serving. The flavors meld together and the onion mellows out just a bit.
Simple Swaps and Tweaks
What makes this recipe so forgiving is how easily you can adapt it to what’s in your fridge or what your family prefers.
Original
Swap Option
Jalapeño peppers
Serrano peppers for more heat, or bell pepper for zero spice
Fresh cilantro
Flat-leaf parsley or skip entirely if you’re not a fan
Lime and lemon juice
Use all lime juice if that’s what you have on hand
Onion
Red onion for a slightly sweeter, milder flavor
Note: If your tomatoes are super juicy, drain off a little of the liquid before serving so your chips don’t get soggy.
Serving and Storage Tips
Fresh salsa is always best the day you make it, but you can stretch it for a few days if you store it properly. Keep it in an airtight container in the fridge, and give it a quick stir before serving since the juices settle at the bottom.
Storage: Refrigerate in a sealed container for up to 3 days. The tomatoes will release more liquid over time, so drain a bit before serving.
Meal prep tip: Chop all your vegetables ahead and store them separately. Mix everything together with the citrus and salt right before you’re ready to eat.
Once you’ve made this a few times, you’ll start tweaking the lime, salt, and jalapeño amounts without even thinking about it. That’s when you know you’ve nailed it.
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FAQs ( Copycat Chipotle Pico de Gallo )
How long does this recipe last in the fridge?
This fresh salsa stays good for 2-3 days when stored in an airtight container in the refrigerator. The tomatoes will release more juice over time, so drain excess liquid before serving. For best flavor and texture, consume within 24 hours of making.
What type of tomatoes work best for this dish?
Roma or plum tomatoes are ideal because they have fewer seeds and less water content. Choose firm, ripe tomatoes that aren’t overly soft. Vine-ripened tomatoes from your local grocery store work perfectly when in season.
Can I make this recipe less spicy?
Yes, reduce the heat by using only half a jalapeno or removing all the seeds and white membranes. You can also substitute with a milder pepper like poblano. Start with less spice and add more to taste – you can always make it hotter but can’t take the heat away.
Should I let the flavors sit before serving?
Let this meal rest for at least 15-30 minutes before serving to allow the flavors to meld together. The salt will draw out juices from the tomatoes, creating a more cohesive taste. However, it’s also delicious served immediately after mixing.
What’s the secret to getting the authentic Chipotle taste?
Use the right ratio of ingredients and don’t over-mix. Chipotle’s version has a perfect balance of chunky tomatoes, sharp red onion, and fresh cilantro. Make sure to dice everything uniformly and use coarse sea salt rather than table salt for the best flavor.
You’ve just made Copycat Chipotle Pico de Gallo in less time than it takes to order takeout. That bright citrus flavor and crisp tomato crunch? Exactly what you’re craving. This recipe will become your go-to all week long.
If you like yours spicier, toss in an extra jalapeño with seeds. For a smoky twist, add a pinch of cumin. Store leftovers in a sealed jar and drain any extra juice before servingkeeps it chunky and fresh. Letting it sit overnight allows the flavors to really come together beautifully.
Share a photo when you make thisI’d love to see your version. Pin it for taco night or save it for your next backyard gathering. This one’s a keeper, and your family’s going to ask for it again and again.
