This Chipotle Pico De Gallo Copycat recipe is simple to make and calls for just six ingredients. It’s great on its own or served with your favorite Mexican dishes.
It costs $1.72 to make this Pico De Gallo. The recipe makes six servings for $0.28 per serving.
Ordering Pico de Gallo to eat on top of a burrito bowl is one of my favorite things to get at Chipotle. The flavors are so fresh.
But did you know you can make a Copycat Pico de Gallo to eat at home and save yourself a trip to Chipotle? It’s true! I am sharing a copycat version that will show you exactly how to make Chipotle Pico de Gallo!
Some refer to Pico de Gallo as Mexican salsa. It combines tomatoes, red onions, cilantro, and lime juice. The ingredients come together to create a flavor explosion that is both fresh and bold.
It is perfect for dipping chips or topping your burrito bowls, tacos, nachos, and other favorite Mexican dishes. So make this Chipotle Pico de Gallo for your next Taco Tuesday, game night, or movie night. It only takes a few minutes; I promise you will be glad you did!
Table of Contents
INGREDIENTS AND ESTIMATED COST
Per Serving Cost: $0.28
Recipe Cost: $1.72
- 4 large Roma tomatoes – $1.04
- ¼ cup red onion – $0.24
- ¼ cup fresh cilantro – $0.40
- 2 teaspoons lime juice – $0.04
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
HOW TO MAKE CHIPOTLE PICO DE GALLO
- First, using a medium bowl put all of the ingredients into the bowl.
- Toss until combined.
- Next, cover the bowl and place it in the fridge to chill for at least one hour.
- When ready, serve with tortilla chips or a Mexican dish.
SERVE: You can keep the Pico De Gallo out for about two hours before it needs to be covered and stored in the refrigerator.
STORE: Keep any leftovers in an airtight container in the fridge for up to three days.
FREEZE: This recipe does not freeze and defrost well so I do not recommend freezing it.
- Mixing bowl
- Mixing spoon
- Cutting board
- Chef’s knife
Salsa uses the same ingredients as Pico de Gallo and a few additional ingredients. However, the texture is the main difference between the two recipes. Salsa tends to be more of a pureed liquid, while Pico de Gallo is chunky with the chopped ingredients being tossed together.
I prefer my Pico de Gallo on the same day I make it when the ingredients are fresh. However, leftovers can be stored in an airtight container in the fridge. It can be stored in the refrigerator for up to three days.
If your Pico de Gallo is watery, it is most likely from the tomatoes. Dry draining the tomatoes adding a little salt to the tomatoes to absorb any extra liquid.
MORE MEXICAN RECIPES
- Oven-Baked Beef Taquitos
- Ultimate Nachos
- New Mexico Style Green Chile Chicken Enchiladas
- Crockpot Shredded Chicken Tacos
- Picadillo Tacos
- Chicken Enchilada Casserole
- Shredded Beef Enchiladas
- Carne Asada Street Tacos
- One-Pot Chicken Burrito Bowls
- Mexican Lasagna
Chipotle Pico De Gallo Copycat
- mixing bowl
- mixing spoon
- cutting board
- chef's knife
- 4 large Roma tomatoes small diced
- ¼ cup red onion small diced
- ¼ cup fresh chopped cilantro
- 2 teaspoons lime juice
- Salt and ground pepper to taste
- Place all ingredients in a medium bowl and toss.
- Cover and chill for at least 1 hour.
- Serve with tortilla chips or with your favorite Mexican dish.