Foodie for the Soul | Better Than Chipotle Pico de Gallo
pico de gallo, sides, salsas, recipes, food
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Okay, so I know these are grand claims – trust me, I’m a huge (yuuuuge) Chipotle fan.  But something I’ve realized over time is homemade is always better.  I don’t know if it’s the beauty of knowing where your ingredients are from, handling them yourself and being able to make special touches based on your taste, but this pico de gallo recipe is one of my favourites and is easy to personalize.

Pico de Gallo | Foodie for the Soul

Case in point – the boyfriend hates cilantro, so that would be why the green bits in there are actually parsley!  Yes, after some experimenting I realized that while cilantro and parsley have much different tastes, parsley actually completely works in pico de gallo and other mexican-inspired meals.  If you have a picky cilantro eater, try replacing with parsley to still get that green kick!

Pico de Gallo | Foodie for the Soul

Pair this recipe with chips like in the picture, or pair it with fajitas/tacos, nachos, top a salad or steak – this really is a super versatile side that tastes a bit more perked up than your usual grocery store salsa.


Check out this great recipe after the jump just in time for summer – this will taste fresh no matter the season!



  • 3 roma tomatoes
  • 1/3-1/4 red onion, minced
  • 3-4 tbsp lime (or lemon) juice
  • Generous salt
  • Pepper to taste
  • Bunch of cilantro or parsley, minced


  1. Wash and cut tomatoes length-wise, remove the pits and scrape out the insides with a spoon (last step if desired - removing the insides makes a less watery pico).
  2. Chop tomatoes into small pieces and place into a bowl.
  3. Prep red onion and cilantro/parsley, add to same bowl as chopped tomatoes.
  4. Add lime or lemon juice, generous salt and pepper to taste.
  5. Top with cilantro or parsley.
  6. Allow to sit for at least 30 minutes in the fridge to blend flavours.


Pico de Gallo | Foodie for the Soul

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