Instructions: To make the Breadchips: Slice baguettes very thin (1/8-inch) and lay slices on a baking sheet. Each miniature baguette will yield approximately 100 chips. Sprinkle the bread with garlic, salt, and brush lightly with melted butter. Bake in a 350 degree oven for 20 minutes.

Pico de Gallo (a salsa-like relish): Chop fresh tomatoes into small pieces. Add minced jalapeno, chopped cilantro, chopped onion, minced garlic, cumin, sugar, and vinegar. Drain all liquid from the can of tomatoes and chop them roughly. Add canned tomatoes to the rest of the ingredients and mix together. Cover and refrigerate several hours or overnight before serving. Serve with breadchips.

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