Pico De Gallo Salsa

Ingredients

1 1/3 cups peeled, seeded and chopped Italian plum tomatoes
1/4 cup finely-chopped onions
2 tablespoons finely-chopped green bell peppers
1 tablespoon minced, seed jalapeno pepper
1 tablespoon minced garlic
1 tablespoon freshly-squeezed lime juice
1 tablespoon freshly-squeezed lemon juice
2 tablespoons chopped fresh cilantro
1 teaspoon Emeril's Southwest seasoning
Salt and freshly-ground black pepper

Instructions

In a bowl combine all ingredients and season to taste with salt and pepper. Let sit at room temperature at least 10 minutes for flavors to blend. Best if made 1 to 2 days ahead and stored in an airtight container in refrigerator.

Yield: makes 2 cups