Chipotle Lime Pico de Gallo


There is nothing like coming home from the Farmer’s Market with a basket full of fresh vegetables and herbs especially right before Cinco de Mayo!  Its one of my favorite times in our RV galley.  Like an artist with a new art set, I love to set my palette of beautifully colored fresh ingredients and create a culinary masterpiece.  One of them is my Chipotle Lime Pico de Gallo.

Oh, and really, you don’t have to wait for the Farmer’s Market…just please, get your produce in the organic section of your grocer.


5-10 Roma Tomatoes (firm)
2-5 Scallions (Green Onions)
2 Tbls. Cilantro
2 Tbls. Basil
1 Tbls. Oregano
1 Small Jalapeno Pepper
1 Lime (ripe)
1 Tbls. Minced Garlic
1 Cup Apple Cider Vinegar
Salt & Pepper
Chipotle Seasoning (Slap Yo Mama!)
2 Tbls. Olive or Avocado Oil

Optional: Young Living Lime Essential Oil

Supplies to make this dish

    • Pair of food handling latex gloves
    • Medium Size Bowl
    • Lemon Zester
    • Cutting Board
    • Sharp Chopping Knife

Food Preparation

    • Wash all produce (10:1 water to vinegar ratio) and pat dry.
    • If using fresh Basil and Cilantro, strip off leaves and course chop (throw away stems).  We used just bought the Basil and Cilantro in tubes in the produce section of our grocer.
    • Dice in small cubes Tomatoes.
    • Slice Scallions into 1/8″ slices
    • Mince Garlic.
    • Put your gloves on and slice Jalapeno Pepper in half.
    • Scrape out and throw away the meat and seeds of the pepper (I use my strawberry hauler but a teaspoon will work fine too).
    • Mince the good part of the pepper.
    • Toss in the tomato mixture.


    • Remove and throw away your gloves (you will thank me later…like in 5 minutes when you touch your eye or something…else…)
    • Take your lime and roll it firmly on the counter with the palm of your hand to make it squishy without splitting it.  This activates the essential oils from the rind and makes it easier to squeeze the juice out.  Once its squishy enough, you want to zest most of the rind into the tomato mixture.  After, halve the lime and squeeze as much juice that will extract (no seeds please!).
    • Toss a few dashes of Salt and Pepper along with your level of comfort Chili Powder (Some like it not, hot or hotter!).
    • Toss all of the above in a medium sized bowl with Apple Cider Vinegar and Olive or Avocado Oil.
    • OPTIONAL:  For a bit more natural lime flavoring, I added 4 drops of Young Living Lime Vitality Essential Oil to your Pico de Gallo.


    • Refrigerate at least an hour.

How to Serve

Serve this colorful and spicy Pico de Gallo with Tortilla Chips, atop of salads, atop slices of fresh avocado, garnish Mexican dishes or um…..oh, just go ahead and eat it with a spoon.  A side of sour cream  sprinkled with fresh chives will help calm the heat.  You can eat that with a spoon too! We’re not judging!

By the way, you can pair this with our Guacamole on a Hole-y Roll-y.


Oh!  And I wasn’t kidding about eating it with a spoon! Again, no judging!





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