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bowl of copycat chipotle pico de gallo. Diced tomatoes, red onions, cilantro, lime, jalapenos with two sliced limes

Copycat Chipotle Pico de Gallo 

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  • Author: Honey Glazed Heritage
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 4 - 6 servings 1x
  • Cuisine: Mexican


Three words come to mind with this copycat Chipotle pico de gallo: light, refreshing, yum. Pair it with salty tortilla chips and you’ve got your own mini Chipotle at home.


  • 46 tomatoes on the vine (about 22oz)
  • 1/2 red onion
  • 1/2 small bunch cilantro
  • 12 jalapeños
  • Juice from 1/2 lime (about 1 Tablespoon)
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper


1. Prep the Ingredients. Wash and dry the tomatoes, cilantro, jalapeño, and lime. Peel the onion. Dice the tomatoes, chop the red onion, cilantro, and jalapeño finely. You should yield about 2 cups of diced tomatoes and 1/4 cup each of diced red onion, cilantro, and jalapeño. Squeeze out one Tablespoon’s worth of juice from the lime. Transfer the ingredients to a medium-sized bowl.

2. Combine Ingredients. In the bowl, mix the diced tomatoes, chopped red onion, cilantro, jalapeño, and lime juice. Add the kosher salt and pepper. Taste and add more salt and pepper or lime juice, if you prefer.

3. Chill, drain, and serve. Allow the flavors to meld by refrigerating the pico de gallo for at least 30 minutes before serving. Be sure to drain the excess liquid using a mesh strainer. Serve with tacos, burritos, grilled chicken, fish, omelettes, tortilla chips, chili…