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Chipotle Pico de Gallo Recipe

Master how to make authentic Chipotle pico de gallo at home with this quick and easy recipe. Fresh tomatoes, jalapeños, red onion, and cilantro combine with zesty lime juice for a versatile condiment that elevates tacos, burritos, or grilled meats in minutes.

Prep

15 mins

Cook

0 mins

Serve

Kcal

<ul class="ingredients-main-list"><li class="ingredients-single-item">6 ripe tomatoes (about 900g), diced</li><li class="ingredients-single-item">1 medium red onion (about 150g), finely diced</li><li class="ingredients-single-item">2 jalapeño peppers (about 30g), seeds removed and finely diced</li><li class="ingredients-single-item">60g fresh cilantro, finely chopped</li><li class="ingredients-single-item">3 limes, juiced (about 60ml)</li><li class="ingredients-single-item">1 tsp sea salt, or to taste</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by preparing all your ingredients. Dice the tomatoes into small, even cubes about 0.5cm in size. Be sure to use ripe but firm tomatoes for the best texture. Remove the seeds if you prefer a less watery salsa.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Finely dice the red onion into pieces slightly smaller than the tomatoes. For a milder onion flavor, place the diced onions in a bowl of cold water for about 10 minutes, then drain thoroughly and pat dry with a paper towel.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Carefully remove the seeds and white membrane from the jalapeños (wear gloves if you're sensitive), then finely dice them. Adjust the amount based on your heat preference - remember you can always add more but can't take it away!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Finely chop the fresh cilantro, including the tender stems which contain a lot of flavor. If you're not a fan of cilantro, you can reduce the amount or substitute with flat-leaf parsley.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> In a large bowl, combine the diced tomatoes, red onion, jalapeños, and cilantro. Mix gently with a spoon to distribute all ingredients evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Squeeze the lime juice over the mixture. The acidity not only adds flavor but helps preserve the freshness. Start with the juice of 2 limes, taste, and add more if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Sprinkle the sea salt and freshly ground black pepper over the mixture. Start with less salt than you think you'll need as the flavor will intensify as it sits.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Gently toss everything together until well combined. Let the pico de gallo rest for at least 15 minutes before serving to allow the flavors to meld together. For best results, refrigerate for 1-2 hours before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Before serving, give it another gentle stir and taste again for seasoning. Drain off any excess liquid if you prefer a less juicy salsa. Serve chilled as a dip with tortilla chips, or as a topping for tacos, burritos, grilled meats, or anything that needs a fresh, zesty kick!</li></ol>

FAQ for

Chipotle Pico de Gallo Recipe

What can I substitute for cilantro in pico de gallo if I don't like the taste?

For those who find cilantro soapy-tasting, flat-leaf parsley makes an excellent substitute in pico de gallo. You can also try a mix of parsley and mint or a smaller amount of fresh basil for a different but complementary flavour profile.

How long does homemade fresh salsa last in the refrigerator?

Homemade pico de gallo typically keeps well in an airtight container in the refrigerator for 3-4 days. The acidity from the lime juice helps preserve it, though the tomatoes may release more liquid over time. For best flavour and texture, consume within 1-2 days.

What's the best way to reduce excess liquid in pico de gallo?

To reduce excess liquid, seed your tomatoes before dicing, sprinkle diced tomatoes with salt and let them drain in a colander for 15 minutes, or use Roma/plum tomatoes which are less watery. You can also drain the finished salsa briefly before serving.

Can you freeze fresh pico de gallo?

Freezing isn't recommended for pico de gallo as the fresh vegetables will become mushy when thawed, drastically changing the texture. The crisp, fresh quality that makes this salsa special would be lost. It's best enjoyed fresh or within a few days of preparation.

What makes authentic pico de gallo different from regular salsa?

Authentic pico de gallo (also called salsa fresca) is always made with raw, diced ingredients rather than cooked or blended components. The texture is chunky, ingredients are uniformly cut, and the mixture contains less liquid than regular jarred salsa.

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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Chipotle

Chipotle Pico de Gallo Recipe

Master how to make authentic Chipotle pico de gallo at home with this quick and easy recipe. Fresh tomatoes, jalapeños, red onion, and cilantro combine with zesty lime juice for a versatile condiment that elevates tacos, burritos, or grilled meats in minutes.

Prep

Cook

Serve

Kcal

Ingredients

Directions

What can I substitute for cilantro in pico de gallo if I don't like the taste?

How long does homemade fresh salsa last in the refrigerator?

What's the best way to reduce excess liquid in pico de gallo?

Can you freeze fresh pico de gallo?

What makes authentic pico de gallo different from regular salsa?

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