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Emeril Lagasse Emeril's Pico de Gallo
From chef and author Emeril Lagasse
August 22, 2003

"Pico de gallo" means the "rooster's beak" in Spanish, an appropriate name for the salsa's hot "bite." This salsa is especially good in Emeril Lagasse's grilled marinated fajitas.

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

  • Directions

    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.

    Yield: Makes about 3 cups

    Recipe courtesy of Emeril Lagasse copyright © 2003.






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