A few nights ago, I made the DELICIOUS Avocado Tacos (a few posts below). I had just seen an Emeril Live rerun where he made some fantastic looking Pico de Gallo, so I made it to serve alongside the tacos.
Great, splendid, inspired idea. Emeril always makes a great dinner companion! His Pico de Gallo is below. Zip over to Food Network.com to see the other recipes he made on this episode.
EMERIL’s PICO DE GALLO:
3 ripe plum tomatoes (about 3/4 pound) or 1 (14-ounce) can whole tomatoes, drained
1/4 cup chopped red or yellow onion
2 tablespoons minced fresh cilantro leaves
1 clove garlic, minced
2 teaspoons fresh lime juice
1/4 teaspoon salt
* 1/4 teaspoon Emeril’s Hot Sauce or other red hot sauce
Combine all the ingredients and pulse in a food processor (or chop fiercely) until it’s all slightly chunky.
Transfer to a great-looking bowl. Serve immediately or cover with plastic wrap and set aside until you’re ready to serve alongside tacos or nachos.
* I actually wanted the cilantro and last remaining fresh tomatoes to be the stars of the Pico De Gallo, so I left out the hot sauce completely. I’ve never left the fire out of Pico de Gallo before and was, frankly, surprised that we didn’t miss it. I normally chop up and add colorful, hot little peppers. You know, the kind that send you running for refills on your drinks.
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