We’re fortunate to have good Mexican restaurants in our area where we can learn new tastes and new combinations of delicious foods.

I don’t remember hearing of Pico de Gallo until just a few years ago when we started getting Mexican restaurants. Now my favorite meal is Nachos al Carbon with Pico de Gallo on top. This entrée has nachos, lettuce, spicy hot melted cheese, shrimp, beef and chicken, with the Pico de Gallo over the top. You want to have a hearty appetite when ordering this meal or be willing to ask for a doggy bag, because you’re going to be getting lots of good food.

I was happy to learn how to make my own Pico de Gallo and I put it on various foods. You can use the Pico de Gallo on anything, and in today’s column I use it on tater tots and other items.

Homemade Pico de Gallo

1/2 large red onion, minced or diced into very small pieces

4 tomatoes, cored, seeds removed and diced small

1 jalapeno pepper, seeds and inside membrane removed (if you use the seeds  you’ll have a hotter, spicy result)

Juice of 1-1/2 limes

Salt, to taste

Toss all of the ingredients into a glass bowl. Stir together well. Cover with plastic wrap and put it into the refrigerator.

You can use this as a condiment like you use ketchup on a hamburger sandwich or as a dip for nachos or chips, as well as using it on a casserole and other foods.

Hot Tots

1 pound frozen tater tots

Oil in which to fry the tots

Salt and pepper

Grated white sharp cheddar cheese

Pico de Gallo

3 green onions, sliced

2 eggs fried sunny side up

Sour cream

Fry the tater tops per directions on the bag. Let the oil drain off on paper towels. Sprinkle the tots with salt and pepper.

Put a layer of the tater tots on each plate. Spread a generous amount of the cheese on top of the warm tots. Then ladle on a generous amount of the Pico de Gallo.

Spread half of the sliced onions on each plate and then put one sunny-side-up egg on each plate. Finish off the serving with some sour cream.

You can make it as a whole meal or you can use it as a side with a meat serving of your choice. You’ll enjoy this.

Readers with questions or comments for Dave Kessler may write to him in care of this publication.