If you make ahead, stir in the salt just before serving. This will keep the salsa from becoming too watery.
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
How to Make It
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.