Emeril's Pico de Gallo
1 1/2 pounds plum tomatoes, cored, seeded and diced
3/4 cup finely chopped white onion
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles
1 teaspoon minced clove
1/2 teaspoon salt
Pinch cayenne
Combine all the ingredients in a bowl and stir well. Cover and allow to rest at room temperature for 1 hour for flavors to blend.
Makes about 3 cups
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