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Pico De Gallo

  • Yield: 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 seeded jalapeÒo peppers
  • 1 tablespoon minced garlic
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 teaspoons sugar
  • 1 teaspoon Emerilís Southwest Seasoning
  • 1/2 teaspoon salt
  • 4 turns freshly ground black pepper


  • Combine all of the ingredients in a bowl and allow to sit at room temperature for at least 10 minutes for the flavors to blend. This sauce, or salsa, tastes better if made 1 or 2 days ahead. Store it in an airtight container in the refrigerator.