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Chipotle Tomato Salsa (Copycat)

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Also known as Pico de Gallo, this copycat Chipotle Tomato Salsa is ready in minutes and a great way to top off all your burrito bowls, tacos, and nachos.

Chipotle tomato salsa in a red bowl on a blue plate with tortilla chips.

Recipe ingredients

Labeled ingredients for Chipotle Tomato Salsa.

Ingredient notes

  • Tomatoes: This salsa tastes best when made with fresh, ripe tomatoes. In a pinch, substitute 1 (15 ounce) can diced tomatoes.
  • Cilantro: If you hate cilantro, leave it out or substitute parsley.
  • Jalapeños: For a spicier salsa, substitute serrano chiles. For the mildest salsa, substitute green bell peppers.

Instructions

  • In a medium bowl, add tomatoes, red onion, cilantro, jalapeño, lemon juice, and lime juice, and salt to taste. Stir to combine.
Chipotle tomato salsa in a black bowl on a blue plate with tortilla chips.

Recipe tips and variations

  • Yield: This recipe makes about 2 cups of salsa.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: This salsa can be made a day ahead, and the flavors get better if it has a chance to sit that long.
  • Per Mexico: In Aguascalientes, Mexico they add ⅛ teaspoon dried Mexican oregano to Pico de Gallo.
  • Tuna on toast: I love to mix this tomato salsa with a batch of tuna salad and make a sandwich. So great!
  • Omelet: Add leftover salsa and a dollop of sour cream to your next omelet.
  • Beans and rice: Dress up a bowl of black beans and Mexican rice.

Chipotle Burrito Bowl

Tonight, stay in and build your own Chipotle Burrito Bowl with the copycat recipes you know and love. Fluffy rice, black beans, tender chicken, sweet corn salsa, tomato salsa, and lots of guacamole. It’s great…

50 minutes
View Recipe

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Chipotle tomato salsa in a black bowl on a blue plate with tortilla chips.

Chipotle Tomato Salsa (Copycat)

Also known as Pico de Gallo, this copycat Chipotle Tomato Salsa is ready in minutes and a great way to top off all your burrito bowls, tacos, and nachos.
Author: Meggan Hill
4.99 from 62 votes
Prep Time 10 mins
Total Time 10 mins
Servings 4 servings (½ cup each)
Course Appetizer
Cuisine American, Mexican
Calories 29

Ingredients 

  • 1 pound tomatoes cut into 1/4-inch pieces (see note 1)
  • 1/4 cup finely chopped red onion (from 1 small)
  • 1/4 cup finely chopped fresh cilantro (from 1 bunch, see note 2)
  • 3 jalapeño peppers finely chopped (see note 3)
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1 tablespoon fresh lime juice (from 1 lime)
  • Salt
  • tortilla chips for serving

Instructions 

  • In a medium bowl, add tomatoes, red onion, cilantro, jalapeño, lemon juice, and lime juice, and salt to taste. Stir to combine.

Recipe Video

Notes

  1. Tomatoes: This salsa tastes best when made with fresh, ripe tomatoes. In a pinch, substitute 1 (15 ounce) can diced tomatoes.
  2. Cilantro: If you hate cilantro, leave it out or substitute parsley.
  3. Jalapeños: For a spicier salsa, substitute serrano chiles. For the mildest salsa, substitute green bell peppers.
  4. Yield: This recipe makes about 2 cups of salsa.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  6. Make ahead: This salsa can be made a day ahead, and the flavors get better if it has a chance to sit that long.
  7. Per Mexico: In Aguascalientes, Mexico they add ⅛ teaspoon dried Mexican oregano to Pico de Gallo.
  8. Tuna on toast: I love to mix this tomato salsa with a batch of tuna salad and make a sandwich. So great!
  9. Omelet: Add leftover salsa and a dollop of sour cream to your next omelet.
  10. Beans and rice: Dress up a bowl of black beans and Mexican rice.

Nutrition

Serving: 0.5cupCalories: 29kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 7mgPotassium: 323mgFiber: 2gSugar: 4gVitamin A: 1128IUVitamin C: 32mgCalcium: 16mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. Iโ€™ve used this recipe quite a bit and can say itโ€™s 10/10. I put extra cilantro in there, tho. A whole bunch of cilantro actually, haha. And marinading for a couple hours makes all the difference. So good!!

  2. Fantastic! Thank you! loved loved loved! I made all your recipes for my family who wanted to try chipotle but didn’t wanna spend money and literally it was better than buying it!5 stars

  3. Thank you. Your recipe is perfectly matched to the Chipotle version. I always have leftover fresh salsa/ Pico because I cook like I am feeding the neighborhood. Rather than waste it, I use it up in another meal. I sear chicken breasts in a small amount of oil, remove the breasts from pan and add the leftover Pico. Sautรฉ the Pico until onions are transparent. Mix in a some flour and lightly brown. Add enough chicken broth to make a โ€œPico gravyโ€. Return chicken breasts to pan, cover and cook until done. Then serve over over rice or noodles.5 stars

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