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.

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

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.

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!"

One of my favorites and always a crowd pleaser.

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

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

This is more of a Mediterranean version. I add this to my slow cooker chicken, breakfast burritos or on top of mix beans.