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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

More Chipotle recipes

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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 70 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings (½ cup each)
Course Appetizer
Cuisine American, Mexican
Calories 29

Ingredients 

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
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. This recipe was wonderful. I tripled it for a Cinco de Mayo luncheon and every single bit of it was eaten.5 stars

  2. I’ve used this recipe quite a bit and can say it’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!!

  3. 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

  4. 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. Sauté the Pico until onions are transparent. Mix in a some flour and lightly brown. Add enough chicken broth to make a “Pico gravy”. Return chicken breasts to pan, cover and cook until done. Then serve over over rice or noodles.5 stars

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