Chipotle Tomato Salsa Recipe
Long ago we gave up McDonald’s, Burger King, and Taco Bell. Now when we want a good meal fast we head toChipotle Mexican Grill.
Since cleaning up our diet, Chipotle has been one of the few restaurants that “get us.”
No eye rolling, no “what’s gluten?“—just a swift change of serving spoons and gloves and they’re off and running to build a satisfying gluten-free/dairy-free meal for my boy.
Thank you Chipotle!
Last week Chipotle had a booth at theLarimer County Farmers’ Market in downtown Fort Collins and they were giving away—yes, giving away—their salsa recipe. Okay, well “someone in the know” says this isn’t the exact restaurant recipe (it’s proprietary), but it’s a good “public version.” So I snagged it and came home and made a batch. I hope they don’t mind me posting it here.Chipotle, if you do, feel free to contact me and I will take it down ;).
Chipotle Pico De Gallo Salsa Recipe
Ingredients
- 6 vine ripened TOMATOES, diced
- 1/2 RED ONION, finely chopped
- 1/3 cup fresh CILANTRO, chopped
- 2 JALAPENOS, finely chopped
- 1 tablespoon fresh LIME JUICE
- 1/2 teaspoon SALT (or to taste)
- PEPPER to taste
Instructions
- Toss all ingredients.
- Chill at least an hour to allow flavors to blend.
- Serve with corn chips, over a salad, or in a burrito.
Notes
Chipotle recommends cutting tomatoes into quarters and removing the seeds and the pulp before chopping. That really made a difference.
https://www.floandgrace.com/2013821chipotle-pico-de-gallo-salsa-recipe-html/
© 2016 - 2022 Flo and Grace.
14 comments
ALEXA
Alexa writes from the foot of the Rockies where she lives with her husband and two teen boys.
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14 comments
LexieAugust 23, 2013 - 12:49 pm
Thank you Carol … all credit goes to Chipotle. 🙂
Reply
GerryAugust 28, 2013 - 1:34 am
We love Chipotle!! It is a special treat when we are able to eat out (something we don't do very often). We too gave up all the "other" fast food options for health's sake, but Chipotle . . . YUM!!! We need more restaurants like this for those days when we just don't feel like cooking. Nice shout out for Chipotle Restaurant!!!
Reply
LexieAugust 28, 2013 - 12:52 pm
Gerry, I am with you! I have dreams of opening a real food "fast food" chain just so that we'd have more choices for eating out. Eating in has saved us so much money and has allowed us to buy better food for eating at home. Of course there are nights that I am wiped and lack inspiration and that's when Chipotle comes to the rescue 🙂 xoLexie
Reply
RebeccaMarch 31, 2014 - 9:10 pm
I zest the limes before squeezing the juice from them. I don't necessarily see this at Chipotle. I can always tell when I make this at home and forget the zest.
Reply
RoberitoSeptember 28, 2014 - 12:56 am
What does that mean to "zest a lime?"
Reply
LexieSeptember 28, 2014 - 2:04 am
Robierto, that is when you grate the peel of the lime 🙂
Reply
Jason MayfieldJune 6, 2015 - 6:26 pm
Your recipe has changed my salsa-world! Make it all the time. We’re trying out a new farmers market today to see if we can get that "extra fresh" happening!
LOVE LOVE LOVE this. Thanks!
Reply
Sarah MishlerSeptember 12, 2015 - 7:55 pm
Are you able to can this recipe to have it taste garden fresh in the winter?
Reply
LexieSeptember 15, 2015 - 2:34 am
Hi Sarah, great question. I am a canning phobe and only use recipes from my Ball Canning Cookbook. I just don’t like to take chances, the amount of acid must be just right and such. Sorry I can’t give you a yes or no 🙂 xoLexie
Reply
August 29, 2016 - 2:19 pm
[…] The crop of Roma, Pearly Pink, Black Krim and Kellogg’s Breakfast are ripening on the vine at record pace. With so many tomatoes for the picking, I am leaving them on neighbors’ doorsteps, dehydrating them, simmering up Artichoke Basil Pomodoro and making lots of Chipotle Salsa. […]
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Meal Plan Monday: 8/29-9/4/16 - Darcie's DishNovember 16, 2017 - 8:48 pm
[…] Salads – marinated steak, lettuce, cheddar cheese, sour cream, fajita peppers and onions and pico de gallo with Cider Pop to drink (S) Tuesday: B – (2) scrambled eggs cooked in butter with […]
Reply
ColleenMay 4, 2020 - 10:12 am
Would this be ok to make the day before?
Reply
AlexaMay 4, 2020 - 11:05 am
You bet! The flavors would really meld.
Reply
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