Take all of your favorite Mexican dishes to the next level with this simple and fresh Pico de Gallo. You are going to love this copycat Chipotle salsa recipe.
Suitable for Gluten Free, Low Carb, Keto, Whole30 and Vegan diets. Post includes Weight Watchers points.
My favorite part of eating at a Mexican restaurant is that when they hand you the menu, they also give you a bowl of salsa or pico de gallo and chips. I love it so much that sometimes I’m tempted to skip ordering and just enjoy the fresh sauce.
Pico de gallo translates to “rooster’s beak.” It’s an odd name, and the origin has been lost to time, but the tasty concoction can also be called tomato salsa or fresh sauce. Pico is a light, fresh and healthy addition to any Mexican meal.
Mexican food is simple, inexpensive, and so easy to make at home. It’s often loaded with veggies and can easily be made gluten free, so it’s an excellent choice for people looking for diet-friendly recipes. Making a batch of fresh pico de gallo is a great way to add freshness to any meal.
And like this Pineapple Salsa, Pico de gallo is super versatile. It can be piled onto chips, added to tacos or fajitas, of course. But you should also try adding it to scrambled eggs, grilled meat, a baked potato, or rice. Mix it with avocado to make a quick and tasty guacamole, put it on a burger, add it to fish tacos.
Table of Contents
Why Make This Recipe
- Simple – Just chop and toss a few fresh ingredients and serve.
- Versatile – This Mexican staple can be used from breakfast through dinner and compliments so many different dishes.
- Healthy – Full of fresh veggies, you don’t have to feel guilty about eating Pico de Gallo.
- Leftovers – budget friendly and a great way to use up leftovers.
- Dietary – suitable for Gluten Free, Low Carb, Keto, Whole30 and Vegan diets.
Ingredient Notes
- Ripe Tomatoes – Roma tomatoes are a good choice, but you want the reddest, ripest tomatoes you can find.
- Onion – White onion is the traditional choice.
- Jalapeño or Serrano Pepper – The heat from a jalapeño is usually a bit milder than serrano peppers.
- Lime Juice – Fresh limes offer the best flavor.
- Chopped Oregano – Use fresh, not dried.
- Salt – Adding salt brings all of the ingredients together.
How To Make Pico de Gallo
Get full ingredients list and instructions from the recipe card below.
- Remove the seeds from both the tomatoes and the jalapeño pepper.
- Finely chop the tomato, onion, and jalapeño.
- Add to a bowl along with the lime juice, oregano, and salt and stir well to combine.
- Let stand for at least 10 minutes, then serve.
Tips For Success
- Wear gloves or wash your hands well after cutting the jalapeño. Nothing hurts worse than when you touch your eye after you chopped a pepper.
- Cut all of the veggies into small pieces, similar in size. This will help the ingredients to mix evenly, so you get a bit of everything in every spoonful.
- Serve with a slotted spoon to eliminate extra moisture.
- Press and roll the lime on the counter or microwave it for 30 seconds before cutting, and this will yield more juice.
Variations
- Add Fruit – Technically, tomatoes are fruit. Add additional chopped fruits like mango, pineapple, peach or strawberries for a sweet flavor.
- Add More Veggies – Toss in chunks of avocado or corn kernels.
- Swap The Herbs – Try using fresh cilantro or parsley.
Budget-Friendly Tips
- Grow Your Own Veggies – Gardens are super economical. Onions, tomatoes, and jalapenos are all easy to grow, and they can even be grown in containers.
- Adjust the Recipe – Plan on about one tomato per person. Scale the remaining ingredients and only make as much as you need.
- Make In Season – Tomatoes are generally less expensive during the summer months when they are in season and more readily available.
Make Ahead And Storage
- Prep Ahead – Make this salsa up to a day in advance to let the flavors combine.
- Store – Unused Chipotle tomato salsa can be stored in an airtight container in the fridge for about a week.
- Freeze – Pico de Gallo should not be frozen.
FAQs
Pico and salsa are made from the same ingredients, and the differences are subtle but important. Pico is fresh and prepared with raw ingredients. The pieces of tomato, onion, and jalapeño are small but not minced. Salsa is often made with roasted or stewed tomatoes and may be pureed. Salsa is usually cooked and then cooled before serving.
Serving Suggestions
- Instant Pot Chicken Enchiladas.
- 5 Ingredient Chicken Fajita Casserole.
- Air Fryer Nachos.
- Chicken Fajita Pasta.
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Weight Watchers Points
There are 0 Blue Plan SmartPoints in one serving of this.
Tools To Make This
- A sharp knife.
- A cutting board.
- Measuring cups and spoons.
Get The Pico de Gallo Recipe:
Pico de Gallo
Ingredients
- 2 ½ pounds (1.1kg) ripe tomatoes deseeded and finely chopped
- 1 onion peeled and finely chopped
- 1 small jalapeño or serrano pepper, deseeded and finely chopped
- 4 tablespoons lime juice or more or less, to taste
- 4 tablespoons chopped oregano
- salt to taste
Instructions
- Remove the seeds from both the tomatoes and the jalapeño.
- Finely chop the tomato, onion, and pepper.
- Add to a bowl along with the lime juice, oregano, and salt. Stir well to combine.
- Let stand for at least 10 minutes, then serve.
Notes
- Wear gloves or wash your hands well after cutting the jalapeño. Nothing hurts worse than when you touch your eye after you chopped a pepper.
- Cut all of the veggies into small pieces, similar in size. This will help the ingredients to mix evenly, so you get a bit of everything in every spoonful.
- Serve with a slotted spoon to eliminate extra moisture.
- Press and roll the lime on the counter or microwave it for 30 seconds before cutting, and this will yield more juice.
- Store – unused Chipotle tomato salsa can be stored in an airtight container in the fridge for about a week.
- There are 0 Blue Plan SmartPoints in one serving of this.
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