Emeril's Pico de Gallo
Bam! Cajun Fajita Fixin's
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."
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.