Pico De Gallo Salsa

Recipe Ingredients

1 1/3 cups	194g / 6.8oz	Peeled, seeded, chopped Italian plum
		Tomatoes
1/4 cup	15g / 0.5oz	Finely-chopped onions
2 tablespoons	30ml	Finely-chopped green bell peppers
1 tablespoon	15ml	Minced, seed jalapeno pepper
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Freshly-squeezed lime juice
1 tablespoon	15ml	Freshly-squeezed lemon juice
2 tablespoons	30ml	Chopped fresh cilantro
1 teaspoon	5ml	Southwest Spice - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection.

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.

This recipe yields 2 cups.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-026 broadcast 02-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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