It's getting cold out and I want to hang on to a bit of the summer feel. This is easy and refreshing!

So kinda like how you eat roasted or grilled jalapeños and Mexican onions with a pinch of salt and a squeeze of lime, only it has tomatoes and cilantro, too. (Like Pico de Gallo!)Love this with grilled meats or carnitas (or even in tacos).You can easily double the recipe and just use a larger pan. I used a small fry pan this time.

I tried this for the first time a couple years ago and loved it.

This Pico de Gallo is fresh, zesty, and full of vibrant flavors. Made with ripe tomatoes, jalapeño peppers ,onions, cilantro, lime juice, and a touch of spice, it’s the perfect topping for tacos, nachos, or a refreshing dip with chips.

Add on top of your favorite dishes for a wonderful garnish!

Delicious immediately but even better after refrigerating a few hours. Garden fresh tomatoes, onion, jalapeños, garlic and cilantro. Pass the chips please!

This is a quick recipe you can serve with tacos

Pico de gallo (PEEkoh-deh-GAHyoh - literally "rooster's beak") is a favorite of Mexican food lovers everywhere.I love it for its zesty flavor and versatility and enjoy it both as a salsa-type thing and a salad-type thing (I could eat it by spoonfuls all by itself). Well drained, it's a great addition to a Mex-inspired tabbouleh or couscous (all the better with a little Cotija cheese sprinkled on top), and leftovers, if there are any, are great for adding zip and depth of flavor to soups and stews.

I got this recipe from a morher of 3 children I was a nanny for over the summer durring college.

I use this stuff in a lot of my recipes! Great as topping, flavor enhancer or dip!