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

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

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

My kids would never eat this recipe because of the jalapenos. Rather then getting rid of the jalapenos. I added oranges zest to bring a sweet to the spice. "They 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.

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

So good with chips