Copycat Chipotle Pico de Gallo
Make authentic Chipotle pico de gallo at home with fresh tomatoes, cilantro, and smoky chipotle peppers. Vegan, anti-inflammatory recipe.
Ingredients
- 4 medium Roma tomatoes, finely diced
- 0.5 cup red onion, finely minced
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 chipotle pepper in adobo sauce, minced
- 1 teaspoon adobo sauce from the can
- 1 jalapeño pepper, seeded and minced
- 1 clove garlic, minced
- 0.25 teaspoon sea salt
- 0.125 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon cumin
- 0.25 teaspoon smoked paprika
- 1 tablespoon diced serrano pepper, optional
- 2 tablespoons fresh corn kernels, optional
Instructions
- 1
Wash the Roma tomatoes under cool running water and pat them dry with a clean kitchen towel.
- 2
Core each tomato and carefully dice them into small, uniform pieces approximately 0.25 inch in size, collecting any juice in a separate bowl.
- 3
Peel the red onion and cut it in half, then mince it finely into small pieces, being careful to remove the papery outer layers completely.
- 4
Wash the cilantro bunch thoroughly, pat it dry, remove the leaves from the stems, and chop them into small pieces.
- 5
Squeeze fresh limes by hand or with a citrus juicer, straining out seeds to collect approximately 2 tablespoons of fresh lime juice.
- 6
Remove one chipotle pepper from the adobo sauce can using a fork, place it on a cutting board, and mince it finely with a sharp knife.
- 7
Mince the jalapeño pepper by first slicing it lengthwise, removing the seeds and white membrane with the tip of your knife, then dicing it into small pieces.
- 8
Peel and mince the garlic clove using the side of your knife blade to crush it slightly, then chop finely into small pieces.
- 9
In a medium bowl, combine the diced tomatoes with their accumulated juices, minced red onion, chopped cilantro, minced chipotle pepper, and teaspoon of adobo sauce.
- 10
Add the fresh lime juice, minced jalapeño, minced garlic, sea salt, black pepper, and extra virgin olive oil to the bowl.
- 11
Sprinkle in the cumin and smoked paprika, then gently fold all ingredients together using a wooden spoon or spatula until well combined.
- 12
Taste the pico de gallo and adjust seasonings as needed, adding more lime juice for brightness or salt for depth of flavor.
- 13
If using optional serrano pepper or corn kernels, stir them in gently at this time to incorporate evenly.
- 14
Transfer the pico de gallo to a serving bowl and let it rest at room temperature for 15 to 20 minutes to allow flavors to meld together.
- 15
Serve immediately as a topping for bowls, with tortilla chips, or as a condiment alongside your favorite vegan proteins.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Regular red onion | White onion with 1 tablespoon red wine vinegar | White onions are slightly sweeter and the vinegar adds complexity while reducing raw onion harshness |
| Extra virgin olive oil | Avocado oil in equal quantity | Avocado oil has a higher smoke point and similar healthy fat profile with a more neutral taste |
| Sea salt at 0.25 teaspoon | Nutritional yeast at 1 tablespoon | Nutritional yeast provides umami depth and B vitamins while reducing sodium content significantly |
| Chipotle in adobo sauce | Smoked dried chipotle pepper rehydrated in hot water | Dried peppers allow you to control the exact amount of sauce and sodium while achieving authentic smoky flavor |
| Regular black pepper | Freshly cracked pink peppercorns | Pink peppercorns have a lighter, fruitier flavor profile that complements cilantro without overwhelming delicate ingredients |
| Regular tomatoes | Heirloom or locally-sourced tomatoes at peak season | These varieties have superior flavor complexity and higher antioxidant content than standard supermarket tomatoes |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 72 |
| Total Fat | 3g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 165mg |
| Carbohydrates | 9g |
| Fiber | 2g |
| Sugar | 5g |
| Protein | 1g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
