We make the pico and use it on chips, fried eggs, omelettes, hamburgers, hot dogs, etc. Down here it's a staple food.
+1 My wife puts pico on everything as well...awesome stuff.
So awesome that I started planting my own patch of chiles...every two weeks, a 4 x 8 foot space yields what you see in the pic below...
My "quick make" Pico de Gallo recipe:
12 peppers; a blend of jalapeño, cowhorn, sweet and hot banana -- but mostly jalapeño
1 large onion, any variety
two cans Rotel diced tomatoes with cilantro & lime juice
two cloves crushed garlic
salt and pepper to taste
Dice all peppers and onion to 1/8" size; blend all ingrediants. Flavor improves as the mix melds together over time...
Given more time, I'll drop the cans of Rotel and use petite diced tomatoes, fresh lime juice, and fresh chopped cilantro.
I'm thinking I'll expand the Chile garden next year...I have better luck with them compared to hops in our hot, humid climate.