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Chipotle

Pico de Gallo Recipe

Master how to make authentic Chipotle-style pico de gallo with this quick and easy recipe. Perfect for tacos, burritos, or as a fresh salsa with chips, this homemade version delivers restaurant-quality flavor in just minutes with simple, fresh ingredients.

Prep

15 mins

Cook

0 mins

Serve

Kcal

<ul class="ingredients-main-list"><li class="ingredients-single-item">800g ripe tomatoes, diced small</li><li class="ingredients-single-item">1 medium red onion, finely diced (about 200g)</li><li class="ingredients-single-item">2 jalapeños, seeds removed and finely diced</li><li class="ingredients-single-item">60g fresh cilantro (coriander), chopped</li><li class="ingredients-single-item">2 limes, juiced (about 60ml)</li><li class="ingredients-single-item">3g sea salt (adjust to taste)</li><li class="ingredients-single-item">2g black pepper, freshly ground</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Carefully dice the tomatoes into small, even pieces (about 5mm cubes). Remove the seeds if you prefer less moisture in your pico. Place in a large mixing bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Peel and finely dice the red onion into pieces approximately the same size as the tomatoes. Add to the bowl with the tomatoes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Cut the jalapeños in half lengthwise and carefully remove the seeds and white membrane (wear gloves if you have sensitive skin). Finely dice the jalapeños and add to the bowl. For a spicier version, keep some seeds.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Wash the cilantro thoroughly, pat dry with paper towels, then remove the leaves from the stems. Roughly chop the leaves and add to the mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Squeeze the fresh lime juice directly over the mixture. Start with one lime, taste, then add more if needed for brightness.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Sprinkle salt and pepper over the mixture. Using a large spoon, gently toss all ingredients together until well combined, being careful not to crush the tomatoes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> For best flavor, cover the bowl with cling film and let it rest in the refrigerator for at least 30 minutes (or up to 2 hours) before serving, allowing the flavors to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Just before serving, give the pico de gallo another gentle stir and taste for seasoning, adjusting with more salt, pepper, or lime juice if needed. Drain off excess liquid if you prefer a drier salsa.</li></ol>

FAQ for

Pico de Gallo Recipe

What is the best way to dice tomatoes for pico de gallo?

For perfect pico de gallo, dice tomatoes into small, even 5mm cubes. Remove seeds if you prefer less moisture. Using a sharp knife and slightly firm (not overly ripe) tomatoes makes the process easier and creates cleaner cuts for better presentation.

How can I adjust the spice level in fresh salsa?

Control the heat by adjusting the jalapeños - remove all seeds and membranes for mild salsa, keep some for medium heat, or include all for maximum spice. You can also substitute jalapeños with serrano peppers for more heat or poblanos for a milder flavour. Always taste and adjust as you go.

How long does homemade pico de gallo last in the refrigerator?

Properly stored in an airtight container, fresh pico de gallo typically lasts 3-4 days in the refrigerator. The flavours actually improve after resting for a few hours, but the vegetables will gradually release more liquid and soften over time.

What's the difference between salsa and pico de gallo?

While both are tomato-based Mexican condiments, pico de gallo (also called salsa fresca) contains raw, chunky ingredients that are freshly diced. Traditional salsa is often blended, cooked, or pureed with a saucier consistency and sometimes includes roasted ingredients.

What dishes pair well with fresh Mexican salsa?

Fresh pico de gallo complements numerous dishes including tacos, burritos, quesadillas, grilled meats, fish, scrambled eggs, avocado toast, and nachos. It also works wonderfully as a topping for baked potatoes, mixed into rice, or simply served with tortilla chips as a refreshing appetiser.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

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  "@type": "Recipe",
  "name": "Authentic Pico de Gallo Recipe",
  "author": {
    "@type": "Person",
    "name": "Peter Martin",
    "brand": "Once a Chef",
    "jobTitle": "Chef",
"image": "https://cdn.leonardo.ai/users/4a58fbf3-54bf-417d-a8aa-9bdd9b72d9ff/generations/0aaff441-b544-4f2b-9d2d-9d685c3e5790/Phoenix_10_Image_Description_A_vibrant_closeup_of_fresh_pico_d_0.jpg"
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  "recipeYield": "4",
  "recipeCategory": "Appetizer",
  "recipeCuisine": "Mexican",
  "nutrition": {
    "@type": "NutritionInformation",
    "calories": "78 calories",
    "carbohydrateContent": "16 g",
    "proteinContent": "3 g",
    "fatContent": "1 g",
    "saturatedFatContent": "0 g",
    "cholesterolContent": "0 mg",
    "sodiumContent": "158 mg",
    "sugarContent": "9 g",
    "servingSize": "1 serving"
  },
  "recipeIngredient": [
    "800g ripe tomatoes, diced small",
    "1 medium red onion, finely diced (about 200g)",
    "2 jalapeños, seeds removed and finely diced",
    "60g fresh cilantro (coriander), chopped",
    "2 limes, juiced (about 60ml)",
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    "2g black pepper, freshly ground"
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      "@type": "HowToStep",
      "name": "Prepare tomatoes",
      "text": "Carefully dice the tomatoes into small, even pieces (about 5mm cubes). Remove the seeds if you prefer less moisture in your pico. Place in a large mixing bowl."
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    {
      "@type": "HowToStep",
      "name": "Dice onion",
      "text": "Peel and finely dice the red onion into pieces approximately the same size as the tomatoes. Add to the bowl with the tomatoes."
    },
    {
      "@type": "HowToStep",
      "name": "Prepare jalapeños",
      "text": "Cut the jalapeños in half lengthwise and carefully remove the seeds and white membrane (wear gloves if you have sensitive skin). Finely dice the jalapeños and add to the bowl. For a spicier version, keep some seeds."
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    {
      "@type": "HowToStep",
      "name": "Add cilantro",
      "text": "Wash the cilantro thoroughly, pat dry with paper towels, then remove the leaves from the stems. Roughly chop the leaves and add to the mixture."
    },
    {
      "@type": "HowToStep",
      "name": "Add lime juice",
      "text": "Squeeze the fresh lime juice directly over the mixture. Start with one lime, taste, then add more if needed for brightness."
    },
    {
      "@type": "HowToStep",
      "name": "Season and mix",
      "text": "Sprinkle salt and pepper over the mixture. Using a large spoon, gently toss all ingredients together until well combined, being careful not to crush the tomatoes."
    },
    {
      "@type": "HowToStep",
      "name": "Rest",
      "text": "For best flavor, cover the bowl with cling film and let it rest in the refrigerator for at least 30 minutes (or up to 2 hours) before serving, allowing the flavors to meld together."
    },
    {
      "@type": "HowToStep",
      "name": "Final adjustments",
      "text": "Just before serving, give the pico de gallo another gentle stir and taste for seasoning, adjusting with more salt, pepper, or lime juice if needed. Drain off excess liquid if you prefer a drier salsa."
    }
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  "aggregateRating": {
    "@type": "AggregateRating",
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  "review": [
    {
      "@type": "Review",
      "author": "Maria Rodriguez",
      "datePublished": "2024-07-01",
      "reviewBody": "This pico de gallo recipe is exactly how my abuela used to make it! The proportions are perfect and letting it rest really helps the flavors develop. I serve it with everything from tacos to grilled fish.",
      "name": "Just Like Abuela's",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Hiroshi Tanaka",
      "datePublished": "2024-06-28",
      "reviewBody": "I never knew making pico de gallo was so simple! The fresh ingredients make all the difference. I kept some jalapeño seeds in for extra heat and it was fantastic with my homemade nachos.",
      "name": "Simple and Delicious",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Ava Patel",
      "datePublished": "2024-06-25",
      "reviewBody": "Perfect balance of flavors! I added a little more lime juice to mine for extra zing. It's so versatile - we used it as a topping for grilled chicken and it completely transformed the dish.",
      "name": "Versatile Condiment",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "François Dubois",
      "datePublished": "2024-06-20",
      "reviewBody": "I've tried many pico de gallo recipes but this one hits all the right notes. The tip about removing tomato seeds helps prevent it from becoming too watery. Magnifique!",
      "name": "Perfect Consistency",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Olivia Schmidt",
      "datePublished": "2024-06-15",
      "reviewBody": "So fresh and flavorful! I made this for a summer barbecue and everyone was asking for the recipe. The resting time is crucial - it really does make a difference in bringing all the flavors together.",
      "name": "Summer BBQ Hit",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
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        "@type": "Answer",
        "text": "For perfect pico de gallo, dice tomatoes into small, even 5mm cubes. Remove seeds if you prefer less moisture. Using a sharp knife and slightly firm (not overly ripe) tomatoes makes the process easier and creates cleaner cuts for better presentation."
      }
    },
    {
      "@type": "Question",
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        "@type": "Answer",
        "text": "Control the heat by adjusting the jalapeños - remove all seeds and membranes for mild salsa, keep some for medium heat, or include all for maximum spice. You can also substitute jalapeños with serrano peppers for more heat or poblanos for a milder flavour. Always taste and adjust as you go."
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        "@type": "Answer",
        "text": "Properly stored in an airtight container, fresh pico de gallo typically lasts 3-4 days in the refrigerator. The flavours actually improve after resting for a few hours, but the vegetables will gradually release more liquid and soften over time."
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        "@type": "Answer",
        "text": "While both are tomato-based Mexican condiments, pico de gallo (also called salsa fresca) contains raw, chunky ingredients that are freshly diced. Traditional salsa is often blended, cooked, or pureed with a saucier consistency and sometimes includes roasted ingredients."
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    },
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        "@type": "Answer",
        "text": "Fresh pico de gallo complements numerous dishes including tacos, burritos, quesadillas, grilled meats, fish, scrambled eggs, avocado toast, and nachos. It also works wonderfully as a topping for baked potatoes, mixed into rice, or simply served with tortilla chips as a refreshing appetiser."
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Chipotle

Pico de Gallo Recipe

Master how to make authentic Chipotle-style pico de gallo with this quick and easy recipe. Perfect for tacos, burritos, or as a fresh salsa with chips, this homemade version delivers restaurant-quality flavor in just minutes with simple, fresh ingredients.

Prep

Cook

Serve

Kcal

Ingredients

Directions

What is the best way to dice tomatoes for pico de gallo?

How can I adjust the spice level in fresh salsa?

How long does homemade pico de gallo last in the refrigerator?

What's the difference between salsa and pico de gallo?

What dishes pair well with fresh Mexican salsa?

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