Recipe
Pico De Gallo Salsa
Ingredients
- 1 1/3 cups peeled, seeded and chopped Italian plum tomatoes
- 1/4 cup finely-chopped red onions
- 3 tablespoons finely-chopped red bell peppers
- 2 tablespoons seeded and minced jalapeno pepper
- 1 tablespoon minced garlic
- 1 tablespoon freshly-squeezed lime juice
- 1 tablespoon freshly-squeezed lemon juice
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons Emeril's Southwest seasoning
- Salt and freshly-ground black pepper
Directions
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.
Recipe Details
- Source: Essence Of Emeril EE26
- Dish Type: Condiment
- Cuisine: Latin
- Occasion: Any
- Effort Level: Simple
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