Pico de Gallo (Better Than Chipotle!)

This fresh pico de gallo tastes just like the recipe from Chipotle, but even better because it’s extra fresh, easy to customize, and made at home in minutes. Made with ripe tomatoes, onion, cilantro, jalapeño, lime juice, and salt, this classic fresh salsa is perfect for tacos, burrito bowls, nachos, tortilla chips, and more.

Pico de gallo is one of those little extras that somehow makes everything taste better. It’s fresh, juicy, bright, and adds the perfect pop of crunch to tacos, burrito bowls, nachos, or honestly just scooped up with tortilla chips. Once tomatoes are in season, I find myself making a batch almost every week because it only takes about 15 minutes and instantly makes even the simplest meal feel fresh and homemade.

This recipe is inspired by Chipotle’s famous fresh tomato salsa, but I honestly think it’s even better. Made at home with perfectly ripe tomatoes, I honestly think it’s even better than the restaurant version. You can add as much cilantro or lime as you like and adjust the spice exactly to your taste.

Why Pico de Gallo Is Worth Making Yourself

Fresh and flavorful: A short list of ingredients come together to make a salsa that’s bright, vibrant, and impossible to stop eating.
Ready in 15 minutes: Only about 5 minutes of hands-on work. Most of that time is just letting the flavors meld.
Easy to customize: Make it mild, spicy, extra limey, or cilantro-heavy to suit your tastes.
Makes every meal brighter: A spoonful adds freshness and flavor to tacos, burrito bowls, nachos, salads, and so much more.

Ingredients for Pico de Gallo

Roma tomatoes: These are less watery than other varieties, making them perfect for pico de gallo.
Red or white onion: Both work beautifully, so use whichever you have or prefer.
Fresh cilantro: Adds that signature fresh flavor. If you’re not a cilantro fan, you can reduce the amount or leave it out.
Jalapeño: Adjust the amount depending on how spicy you like your salsa.
Lime juice: Fresh lime juice has a more vibrant flavor than bottled.
Salt: A little bit of salt makes the flavor of tomatoes pop.

How to Make Pico de Gallo

Diced tomato, jalapeno, and red onion in bowl.

Dice the Vegetables: Finely dice the tomatoes, onion, and jalapeño, then chop the cilantro.

Pouring lime juice into bowl of pico de gallo ingredients.

Mix Everything Together: Add the tomatoes, onion, cilantro, jalapeño, lime juice, and salt to a medium bowl. Gently stir until everything is combined.

Bowl of pico de gallo with two wooden spoons.

Let It Rest: Allow the pico de gallo to sit for at least 10 minutes before serving. This gives the flavors time to meld together.

Bowl of pico de gallo on platter with tortilla chips.

Serve: Spoon it over tacos, burrito bowls, nachos, quesadillas, grilled tofu, or scoop it up with tortilla chips.

Tips and Variations

Use Roma tomatoes: Meaty Roma tomatoes have a firm texture and lower water content, which means they’re more flavorful and they won’t leave your pico de gallo watery.
Finely dice everything: Small, evenly sized pieces recreate that classic Chipotle-style texture and also make it easier to scoop up with tortilla chips.
Adjust the heat: Remove the jalapeño seeds and membranes for a milder pico de gallo, or leave them in (or add more jalapeño) for more of a kick.
Let it rest. Even just 10 minutes gives the tomatoes time to release a little juice and lets all the flavors meld together.

Ways to Use Pico de Gallo

Pico de gallo is delicious served with:

Storage

Pico de gallo is best enjoyed fresh, while the vegetables are still crisp and vibrant.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The tomatoes will naturally release some liquid as they sit, so give everything a good stir before serving, or if there’s a lot of excess liquid, drain it off.

Tortilla chip topped with pico de gallo.

Bowl of salsa with text overlay that reads pico de gallo.