This fresh made pico de gallo is easy to make and the spice level adjusted as needed. I use 2 entire jalapenos, seeds and all so it can be spicy depending on the individual jalapenos. Their heat can vary from pepper to pepper. I add no cilantro which is often added because we don't care for it. The flavors are bright and fresh and it goes with all sorts of dishes from appetizers to main meals.

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.

When you grow tomatoes in your garden, you're always looking for different ways to use them.

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

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

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.

So good with chips

Pico De Gallo with a twist great as a side dish to all type of foods

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