Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Emeril's Pico De Gallo

  • Yield: About 3 cups


  • 1 1/2 pounds plum tomatoes, cored, halved, seeded, and chopped
  • 3/4 cup finely chopped white onions
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 2 tablespoons minced seeded jalapeÒo or serrano chiles
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • Pinch of cayenne


  • Combine all the ingredients in a bowl. Stir to mix, and let stand at room temperature for 1 hour for the flavors to blend.