Pico de Gallo

Prep: 20 min. If you make ahead, stir in the salt just before serving. This will keep the salsa from becoming too watery.

This recipe goes with Pico Queso

Yield: Makes 3 cups

Ingredients

• 6  plum tomatoes, chopped
• 1/2  cup  finely chopped sweet onion
• 1/4  cup  chopped fresh cilantro
• 2  tablespoons  fresh lime juice
• 1  jalapeño pepper, seeded and minced
• 1  garlic clove, minced
• 1/2  teaspoon  salt

Preparation

1. Stir together all ingredients. Cover and chill until ready to serve.

Pico Queso: Cook 1 lb. torn white American cheese slices and 3/4 cup whipping cream in a nonstick saucepan over low heat, stirring often, 6 to 8 minutes or until cheese is melted and smooth. Stir in 1 3/4 cups Pico de Gallo and 1 to 2 Tbsp. hot sauce. Serve immediately, or keep warm over low heat, stirring often, for up to 30 minutes. Makes 3 1/2 cups. Prep: 10 min., Cook: 8 min.