Pico de Gallo by Emeril Lagasse
A nice pico de gallo for quesedillas or other uses.
Ingredients
- 1½ lbs plum tomatoes cored, seeded, diced
- ¾ cup white onion finely chopped
- ½ cup cilantro leaves fresh, chopped
- 1 tbsp lime juice fresh
- 2 tbsp chilis (Jalapeños or Serrano, about 2 medium) cored, seeded, minced
- 1 tsp clove minced
- ½ tsp koshering salt
- 1 pinch cayenne pepper
Instructions
- 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.
Notes
You can make this pico de gallo spicier by:
- Using spicier chilis to replace (some of) the ones in the recipe, e.g. habaneros.
- Sweating the chilis.
- Letting the pico de gallo stand covered overnight in the refrigerator.