Copycat Chipotle Pico de Gallo Recipe (Simple and Fresh)

If you’ve ever eaten at Chipotle, you probably already know the joy of piling their fresh pico de gallo onto just about everything. If not—well, you’re in for a treat. Think of it as fast food’s fresher, healthier cousin. And good news: you don’t have to wait in line to enjoy it. This easy copycat Chipotle Pico de Gallo recipe is quick to throw together and adds a fresh, zippy kick to burrito bowls, nachos, tacos, and more.

What is Pico de Gallo?

Pico de Gallo is a type of fresh salsa made with chopped tomatoes, onions, jalapeños, cilantro, lime juice, and salt. It’s a Mexican staple that’s both flavorful and versatile, and because it’s not cooked, it tastes extra bright and fresh.

While store-bought pico is easy to find, making it yourself is even better. It’s quick, customizable, and lets you control the level of heat and acidity to suit your taste.

Let’s Gather Up the Ingredients

Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.

You’ll only need a handful of ingredients, and they’re probably already in your kitchen.

• Tomatoes – Roma (plum) tomatoes are my go-to, but grape or cherry tomatoes work too.

• Red onion – Adds great flavor and color, but white or yellow onions are fine substitutes.

• Jalapeño pepper – Use more or less depending on how spicy you like it. Serrano = spicier, poblano or Anaheim = milder.

• Garlic – Not traditional, but I love the flavor it adds.

• Cilantro – Fresh cilantro is a must for that classic pico flavor.

• Lime juice – Adds brightness and ties everything together.

• Sea salt + black pepper – To taste.

How to Make Chipotle Pico de Gallo

This salsa comes together in under 15 minutes. The key is using the freshest ingredients you can find and dicing everything small for the best texture. Here’s how I do it:

Prep your tomatoes
Slice the tops off your tomatoes, cut them in half, and lay them cut-side down. Slice, then dice into small, even pieces.

Dice your onion
Trim both ends, peel, and chop. The same technique you used for the tomatoes works here, too.

Chop the jalapeño
Remove the seeds and white membrane (unless you like it spicy), then cut into thin matchsticks. Stack them and dice crosswise into tiny pieces.

Smash and mince the garlic
Use the flat side of your knife to smash the clove, then mince it finely.

Chop the cilantro
No need to be too precise—just give it a rough chop.

Mix it all together
Add everything to a bowl, pour in fresh lime juice, and season with salt and pepper. Stir, taste, and adjust anything as needed.

Tip: A sharp knife makes the job much easier—especially when slicing through tomato skins without squashing the flesh.

How to Use Pico de Gallo

There are so many ways to enjoy this. Here are a few of my favorites:

• Spoon it over tacos, nachos, or burrito bowls.

• Serve with tortilla chips as a fresh snack or party dip.

• Add it to grilled chicken, steak, or fish.

• Mix it into scrambled eggs or spoon it on top of avocado toast.

Pro tip: Make a big batch for meal prep. It keeps well for up to 3 days in the fridge and actually tastes better after the flavors have had time to mingle.

Frequently Asked Questions

Related Recipes

Final Thoughts

Once you make this easy Pico de Gallo at home, you’ll see why it’s a staple in my kitchen. It’s fresh, healthy, and comes together in minutes—perfect for RV life, quick weeknight meals, or lazy weekends.

DID YOU MAKE THIS RECIPE?

I’d love to know how it turned out! Leave a review or snap a quick photo and tag me on Facebook. 

Every time you share one of my recipes, it helps me grow this blog—and I’m so grateful for your support.

As always, I will be back next week with more delicious recipes from my RV kitchen to yours!