Flag-On-The-Play Dip | Command Cooking

Ingredients

• 1 1/2 cups red and yellow tomatoes, seeded and finely chopped
• 3/4 cups queso fresco, cubed
• 3 tablespoons red onion, finely chopped
• 2 tablespoons capers, drained and coarsely chopped
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh thyme, minced
• kosher salt, to taste
• freshly ground pepper, to taste