Best 9 Chipotle Inspired Pico De Gallo Recipes

COPYCAT CHIPOTLE-INSPIRED PICO DE GALLO SALSA RECIPE

Steps:

• Combine all ingredients and stir. Doesn't get any easier (or yummier)!

CHIPOTLE MANGO PICO DE GALLO DE LOS VAQUEROS

Steps:

• Combine all the ingredients in a glass bowl and mix well. It is best to let this stand for at least 1 hour to allow the flavors to marry. Drain the salsa of excess liquid and serve.

CHIPOTLE-INSPIRED VEGETARIAN BURRITO BOWL

Steps:

• Preheat the oven to broil.
• Place the onion wedges and poblano on a rimmed baking sheet and rub with 1 tablespoon of the olive oil. Broil, turning several times with tongs, until the poblano has collapsed in on itself and the vegetables are charred, 6 to 8 minutes. Remove from the oven. When the poblano is cool enough to handle, remove and discard the skin, stem and seeds.
• Transfer the poblano to a blender. Add the charred onion wedges, chipotle pepper and adobo sauce, garlic, soy sauce, tomato paste, chili powder, vinegar, cumin, 1/2 cup water, 3/4 teaspoon salt and a few grinds of pepper. Blend until smooth, then set the poblano mixture aside.
• Cut the tofu crosswise into 1/4-inch-thick planks, then press the pieces between a couple paper towels to remove as much moisture as possible. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until well browned, about 5 minutes per side. Transfer to a plate to cool.
• Heat the remaining 1 tablespoon olive oil in the same skillet, then add the diced onions and cook, stirring occasionally, until tender, about 6 minutes. Using your hands, tear and crumble the tofu into very small pieces and add to the skillet. Cook, stirring to combine, until warmed through, about 2 minutes.
• Add the poblano mixture and 1/2 cup water to the skillet and cook until it's bubbling all over and the tofu has absorbed some of the sauce, about 5 minutes. Add 1 to 2 more tablespoons water if the mixture gets too dry (it should be saucy). Taste and add more salt and pepper, if needed.
• Serve over rice and beans and top with lettuce and pico de gallo.

CHIPOTLE PICO DE GALLO

Steps:

• Combine fresh lime juice, chipotle chilies and minced garlic in large bowl. Add chopped tomatoes, onion and fresh cilantro. Season to taste with salt. Let pico de gallo stand 1 hour at room temperature to allow flavors to develop.

CHIPOTLE PICO DE GALLO

Steps:

• Combine all the ingredients and mix well.
• The pico de gallo can be used immediately, or it can be stored in a covered container in the refrigerator for up to 2 days. Enjoy!

SECRET INGREDIENT PICO DE GALLO

Steps:

• In a medium bowl, combine the onion, jalapeno pepper, bell pepper, dill pickle, and diced tomatoes. Stir in lime juice and cilantro; season to taste with salt and pepper. Cover, and refrigerate at least 1 hour before serving, preferably overnight.

CHIPOTLE PICO DE GALLO

Steps:

• Place diced onion in a small bowl and cover with lime juice. Add water if necessary to cover. Let marinate overnight.
• In a bowl, combine tomatoes, marinated onions, and remaining ingredients.
• Stir to combine and let sit for at least 30 minutes.
• The longer it sits, the more the flavors develop. This is excellent on omelets, quesadillas, or in tacos.
• NOTE: I use the extra gravy that comes in canned chipotles in adobo. You can use a chipotle hot sauce, if desired.

CHIPOTLE PICO DE GALLO

Steps:

• Combine all the ingredients and mix well. The pico de gallo is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.

CHIPOTLE PICO DE GALLO

Steps:

• In medium bowl, mix all ingredients except chips.
• Serve immediately with chips, or cover and refrigerate until serving time.