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Pico de Gallo Emeril

Pico de Gallo Emeril

Get ready to elevate your culinary game with this mouthwatering Pico de Gallo recipe straight from the kitchen of the legendary Emeril Lagasse! This vibrant, zesty salsa isn't just a condiment – it's a flavor revolution that will turn ordinary meals into extraordinary culinary experiences. With its perfect balance of fresh tomatoes, crisp onions, fiery jalapeños, and bright cilantro, this Pico de Gallo is about to become your new secret weapon in the kitchen.

Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Mexican
Serves: 4 servings

Ingredients

  1. 4 ripe tomatoes, diced
  2. 1 onion, diced
  3. 1 jalapeno, minced
  4. 1/4 cup cilantro, chopped
  5. 2 limes, juiced
  6. Salt to taste

Instructions

  1. Wash all fresh produce thoroughly under cool running water to remove any dirt or potential contaminants.
  2. Select ripe, firm tomatoes and carefully dice them into small, uniform cubes approximately 1/4 inch in size. Place diced tomatoes in a medium mixing bowl.
  3. Peel the onion and dice it into fine, consistent pieces similar in size to the tomato cubes. Add the diced onion to the bowl.
  4. Carefully slice the jalapeno pepper, removing the seeds and white membrane for less heat if desired. Mince the pepper into very small pieces and add to the mixing bowl.
  5. Rinse fresh cilantro leaves and chop them finely, including tender stems. Sprinkle the chopped cilantro over the other ingredients.
  6. Cut limes in half and squeeze fresh juice directly over the mixed ingredients, ensuring even distribution.
  7. Sprinkle salt to taste, starting with 1/2 teaspoon and adjusting according to preference.
  8. Gently fold and mix all ingredients together, ensuring even coating and distribution of flavors.
  9. Cover the bowl and let the pico de gallo rest in the refrigerator for 15-30 minutes to allow flavors to meld together.
  10. Serve chilled as a fresh salsa, garnish, or accompaniment to Mexican dishes.

Tips

  1. Choose the right tomatoes: Select ripe, firm tomatoes at the peak of freshness for the most intense flavor. Roma or vine-ripened tomatoes work best.
  2. Seed control: For those who prefer less heat, carefully remove the seeds and white membrane from the jalapeño. For spice lovers, keep them in!
  3. Cutting technique matters: Dice ingredients into uniform, small pieces to ensure each bite is perfectly balanced.
  4. Let it rest: The 15-30 minute refrigeration time is crucial. This allows the flavors to meld and intensify, transforming good Pico de Gallo into an extraordinary one.
  5. Fresh is best: Use freshly squeezed lime juice and recently chopped herbs for the most vibrant flavor profile.
  6. Salt strategically: Add salt gradually and taste as you go. The goal is to enhance, not overpower, the fresh ingredients.
  7. Serving suggestion: This Pico de Gallo is incredibly versatile – use it as a topping for tacos, nachos, grilled meats, or simply as a fresh dip with tortilla chips.

Nutrition Facts

Calories: 30kcal

Carbohydrates: 7g

Protein: 1g

Fat: g

Saturated Fat: g

Cholesterol: 0mg

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