Recipe
Pico De Gallo
Ingredients
- 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
Directions
- 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.
Recipe Details
- Source: Emeril's New New Orleans Cooking
- Dish Type: Sauces
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