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The Sassy Foodie » Recipes » Vegetarian

Fresh Tomato Salsa {Chipotle Copycat}

Published: Jun 16, 2021 · Modified: May 10, 2022 by Sunena Anand · This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. · Leave a Comment

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This fresh tomato salsa is a Chipotle copycat recipe that could not be easier to make at home. Fresh produce and minimal ingredients make for the most delicious, bright salsa that is perfect for dipping tortilla chips, or serving on homemade flautas or bang bang chicken tacos. The best part is you only need 4 ingredients, and 5 minutes to prepare!

Fresh tomato salsa in a bowl, served with tortilla chips.
Jump to:
  • What Is Chipotle's Fresh Tomato Salsa
  • Why This Recipe Works
  • Ingredients
  • Substitutions
  • Variations
  • Instructions
  • Expert Tip
  • Equipment
  • Make Ahead & Storage
  • Recipe FAQs
  • Fresh Tomato Salsa {Chipotle Copycat}

What Is Chipotle's Fresh Tomato Salsa

Chipotle's fresh tomato salsa is another name for what is traditionally known as pico de gallo. Pico de gallo literally translates to 'beak of the rooster', but more commonly refers to a simple, raw salsa made with fresh ingredients.

Pico de gallo generally has a standard base recipe of tomatoes, onion, lime and cilantro. You may find some variations add serrano or jalapeño peppers for a little bit of a kick.

Why This Recipe Works

  • No fancy ingredients required! This zesty pico de gallo does not require any fancy ingredients! Packed with fresh produce and citrus notes, this salsa doesn't need much else, except for tortilla chips of course.
  • It is quick to make! This is a chop and drop kind of dish. Fire roasted salsas, or blended salsas are delicious, but sometimes you want a no effort kind of dish. This pico de gallo is exactly what you need. The best part is that it tastes great right away, but gets better as it sits.
  • It is a healthy salsa! With no added oils or sugars, this salsa is packed with fresh vegetables. It does not get healthier than that!
  • Just like the restaurant version! This salsa tastes just as fresh and delicious as the Chipotle restaurant version. If you're into restaurant-style salsas, you'll want to try my chile corn salsa, and roasted tomato chipotle salsa, too! If you are looking for a restaurant-style cocktail to serve with this salsa, homemade micheladas and blue margaritas are at the top of my list!

Ingredients

Ingredients for chipotle fresh tomato salsa labelled on a sheet tray.
  • Vine-ripe tomatoes: Tomatoes are the star of this salsa, so you want to try and get your hands on ripe tomatoes that are not mealy or mushy on the inside. I do not recommend using smaller tomatoes, such as grape or cherry tomatoes. They are hard to de-seed, and will change the overall texture and feel of the salsa.
  • Onion: I prefer to use red onions for this salsa, as that is what is used in the Chipotle version. The key is to try and chop the onion as finely as possible, so you do not have overpowering pieces of onion throughout the salsa.
  • Lime juice and zest: Because this salsa has so few ingredients, I highly recommend using fresh limes. You will want to use both lime juice and zest, for an extra hint of bright, citrus flavour.
  • Cilantro: Cilantro is a key ingredient to pico de gallo, and chipotle's fresh tomato salsa. If you really enjoy the flavour of cilantro, I encourage you to finely chop the stems as well. There is a ton of flavour in the stems, and it also means less waste!

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

  • Vine-ripe tomatoes: You can use roma tomatoes or hot house tomatoes, depending on what you have on hand or what is ripe at the grocery store. Any large tomato will work for this salsa.
  • Red onion: You can use white onion in place of red onion. I do not recommend using regular yellow cooking onions, as they are quite pungent when they are used raw.
  • Fresh limes: If you are in a pinch, you can use bottled lime juice. Fresh is definitely best for a salsa like this, as there are so few ingredients.
  • Cilantro: If you do not like cilantro (like me) you can leave it out completely. This salsa is delicious without cilantro too!

Variations

  • Spicy: If you like a little bit of spice in your salsa, finely chop some serrano or jalapeño pepper and mix into the salsa.

Instructions

Prep Work Before Cooking

Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby. 

Finely chop the cilantro - Finely chop the cilantro so that it distributes evenly into the salsa. Set aside.

Step by step instructions to prepare tomato salsa, in a collage.

Cut the tomatoes in half. Using a spoon, remove the seeds from the tomatoes. Once the seeds are removed from the tomatoes, dice the onions and tomatoes in the uniform-sized pieces. Add to a large mixing bowl, with the chopped cilantro.

Zest and juice the limes into the mixing bowl, and combine.

Finish the salsa with salt to your taste, and serve.

Expert Tip

Salt at the last minute! Salt brings out water and moisture from produce. To keep the salsa as fresh as possible, if you are cutting the ingredients ahead of time, salt the salsa right before serving to avoid a watery salsa.

If your onions are too strong or bitter, soak them in a bowl of cold water for 5-10 minutes before adding them to the salsa. This will mellow the onions down.

Equipment

This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.

  • Mixing bowls
  • Zester / Microplane

Make Ahead & Storage

Make Ahead Instructions

At the most, I recommend making this salsa 1-2 hours in advance. Leave out the salt until the last minute, and salt before serving. Anything farther in advance will likely become very watery.

If it makes preparation easier, you can pre-chop the onions and cilantro, and cut the tomatoes prior to serving.

Storing Leftovers

Store leftover salsa in an airtight container in the fridge. I do not recommend storing the salsa for more than 1 day, as once again, it will become very watery.

Close up shot of tomato salsa served in a bowl.

Recipe FAQs

Can pico de gallo be blended?

If you prefer a smoother consistency to your salsa, you may put it in the food processor or blender. Pico de gallo, however, is generally served chunky.

Can I leave the seeds in the tomatoes to make pico de gallo?

There is no rule that the seeds must be removed. From a texture perspective, I find it preferable to de-seed the tomatoes. Tomato seeds are generally watery, which is not ideal if you are making this pico de gallo in advance. If you don't mind them, you can keep them in!

Can I use canned tomatoes for pico de gallo?

Generally, no. I would recommend using canned tomatoes if you are making a blended salsa. For a fresh, chunky salsa like this, canned tomatoes will not give you the best results.

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This recipe was originally published in June, 2021. It was updated in May, 2022 to include process shots, detailed instructions and tips for making the best fresh tomato salsa every single time!

Fresh Tomato Salsa {Chipotle Copycat}

This fresh tomato salsa is a Chipotle copycat recipe that could not be easier to make at home. Fresh produce and minimal ingredients make for the most delicious, bright salsa. The best part is you only need 4 ingredients, and 5 minutes to prepare!
5 from 1 vote
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 Servings
Estimated Calories: 25kcal
Author: Sunena Anand

Ingredients

  • 4 Vine-ripe tomatoes deseeded, finely diced
  • 2 Limes juiced and zested
  • ½ Red onion finely diced
  • ½ cup Cilantro finely chopped
  • Sea salt to taste

Equipment

  • Mixing bowls

Instructions

  • Chop the ingredients: Cut the tomatoes in half. Using a spoon, remove the seeds from the tomatoes. Once the seeds are removed from the tomatoes, dice the onions and tomatoes in the uniform-sized pieces. Add to a large mixing bowl, with the chopped cilantro.
    4 Vine-ripe tomatoes, ½ Red onion, ½ cup Cilantro
  • Season: Zest and juice the limes into the mixing bowl, and combine.
    2 Limes
  • Finish: Finish the salsa with salt to your taste, and serve.
    Sea salt

Notes

  • Salt at the last minute! Salt brings out water and moisture from produce. To keep the salsa as fresh as possible, if you are cutting the ingredients ahead of time, salt the salsa right before serving to avoid a watery salsa.
  • If your onions are too strong or bitter, soak them in a bowl of cold water for 5-10 minutes before adding them to the salsa. This will mellow the onions down.

Estimated Nutrition

Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 393mg | Potassium: 238mg | Fiber: 2g | Sugar: 3g | Vitamin A: 784IU | Vitamin C: 19mg | Calcium: 19mg | Iron: 1mg
Course: Appetizer
Cuisine: Mexican
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Hi, I'm Sunena! I am a law student by day, and a homecook with a passion for food, by night! Welcome to my online kitchen, where I make easy, quick recipes that are tried and true family favourites!

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