Pico di gallo from Emeril's New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on May 03, 2026

    We prefer a more traditional pico de gallo where the tomatoes and jalapeño dominate, not spices.

  • Bloominanglophile on October 06, 2013

    A simple Mexican accoutrement that has been "kicked up a notch" with Emeril's Southwest Seasoning. A simpler preparation would be just as good.

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