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.

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.

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

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

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!"

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

One of my favorites and always a crowd pleaser.

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

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