Pico De Gallo - cooking recipe

Ingredients

1 1/3 c. peeled, seeded and chopped Italian plum tomatoes
1/4 c. finely chopped onions
2 Tbsp. finely chopped green bell peppers
1 Tbsp. minced, seeded jalapeno peppers
1 Tbsp. minced garlic
1 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh cilantro
1 1/2 tsp. sugar
1 tsp. Emeril's Southwest Essence
1/2 tsp. salt
1/8 tsp. freshly ground black pepper

Preparation

Combine all of the ingredients in a bowl and allow to sit at room temperature for at least 10 minutes for the flavors to blend. This sauce or salsa tastes better if made 1 or 2 days ahead. Store it in an airtight container in the refrigerator. Makes 2 cups.