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Pico De Gallo Salsa

  • Yield: Makes 2 cups


  • 1 1/3 cups peeled, seeded and chopped Italian plum tomatoes
  • 1/4 cup finely-chopped onions
  • 2 tablespoons finely-chopped green bell peppers
  • 1 tablespoon minced, seed jalapeno pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon freshly-squeezed lime juice
  • 1 tablespoon freshly-squeezed lemon juice
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon Emeril's Southwest seasoning
  • Salt and freshly-ground black pepper


  • In a bowl combine all ingredients and season to taste with salt and pepper. Let sit at room temperature at least 10 minutes for flavors to blend. Best if made 1 to 2 days ahead and stored in an airtight container in refrigerator.