Pico de Gallo
Pico de Gallo
From Emeril Lagasse
Notes
For a spicier salsa, leave the peppers' seeds intact.
Ingredients
- 1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups)
3/4 cup finely diced white onions
1/4 cup chopped cilantro leaves
2 tablespoons freshly squeezed lime juice
2 tablespoons minced, seeded jalapeño or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt, plus more to taste
Directions
- Cut the tomatoes into 1/4-inch dice and place in a bowl.
- Add the remaining ingredients and stir well to combine. Cover and allow to rest at room temperature for 1 hour for the flavors to meld. Taste and adjust seasonings as needed before serving.
Information
- Category
- Condiments/Sauces, Salsa
- Cuisine
- Mexican
- Yield
- Makes about 3 cups
