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.
Table of Contents
Recipe ingredients
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.
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.
More Chipotle recipes
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Chipotle Chicken (Copycat)
Chipotle Copycat Recipes
Chipotle Cilantro Lime Rice (Copycat)
Chipotle Copycat Recipes
Chipotle Guacamole (Copycat)
Chipotle Copycat Recipes
Chipotle Corn Salsa (Copycat)
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.
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
- 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.
- 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.
Nutrition
Serving: 0.5cupCalories: 29kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 7mgPotassium: 323mgFiber: 2gSugar: 4gVitamin A: 1128IUVitamin C: 32mgCalcium: 16mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
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…
View Recipe
This recipe does not disappoint! It is just like the restaurant’s, and so easy to make.
Thank you so much Corina! I’m glad you liked it! :) -Meggan
I’ve made this recipe time after time after time. It never fails me and tastes exactly like Chipotle’s! Please make this, you won’t regret it!
Why not just call it Pico de Gallo? At first I was confused by the title because I was actually looking for Chipotle(the smoked pepper) Salsa recipes in google search and this popped up. Pico de Gallo is a recipe that’s been around before Chipotle ever existed. Might want to reconsider the title because you pop up as a chipotle salsa(the smoked pepper not the restaurant) recipe. (Just a suggestion) great recipe, though!
Hi Jovanna, you’re right about all of this. I do have a separate post for Pico de Gallo which is the recipe I learned while traveling in Mexico. Vs. THIS recipe is just the exact ingredients that Chipotle posts on their website. And the only difference is… 1/8 teaspoon of dried Mexican oregano. There is no good reason for why I have two separate posts. I will have to think about this a bunch and figure out what to do. But thank you! I appreciate the insight. It’s always helpful to hear what goes on “on the other side” of the blog. :) Thanks again – Meggan
It is a lot like Pico de Gallo. But Chipotle calls this fresh tomato salsa. That’s probably why she called it that, for people like me who are looking for a copycat for Chipotle’s “Fresh Tomato Salsa”
I made this recipe and your cilantro rice. They were just perfect. Thank you for sharing the recipe.
Thanks, I love them, too!
Oh yes! Thank you for sharing…I could eat there every single day!
I don’t know chipotle, but I bet it’s good! I certainly trust your interpretation of a pretty darn good salsa, Meggan! Pinning this one for the future!
I love salsa, but I can’t stand most store bought out of a jar. Fresh is definitely the way to go! This will be great condiment all summer long!Â
Chipotle is the only fast food restaurant I go to. I like a the fresh tomato salsa on my dish with medium salsa with chips. Can you make that salsa recipe for me? :)