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Pico de Gallo

Prep time 20 mins
Yield Makes 3 cups
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

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

  2. 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.