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Emeril's Pico De Gallo

  • Yield: Makes about 3 cups


  • 1 1/2 pounds plum tomatoes, cored, seeded and diced
  • 3/4 cup finely chopped white onion
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
  • 1 teaspoon minced clove
  • 1/2 teaspoon salt
  • Pinch cayenne


  • Combine all the ingredients in a bowl and stir well. Cover and allow to rest at room temperature for 1 hour for the flavors to blend.