Emeril's Pico de Gallo
Bam! Cajun Fajita Fixin's
From the kitchen of Emeril Lagasse
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Servings:8
Difficulty: Easy
Cook Time: min
It's hot out there, but not too hot to heat things up a little bit more with a sizzling summer dish.
Good Morning America's food correspondent Emeril Lagasse put his special stamp on a Mexican favorite: pico de gallo.
Pico de gallo means the "rooster's beak" in Spanish, an appropriate name for the salsa's hot "bite."
Ingredients
Cooking 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.
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