If you make ahead, stir in the salt just before serving. This will keep the salsa from becoming too watery.
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.
This is fabulous and so easy to make!! It is my permanent replacement for bottled salsa! Love it, love it!