Pico de Gallo with Lemon Zest (Pico de gallo con limón amarillo)

Name: Pico de Gallo with Lemon Zest (_Pico de gallo con limón amarillo_)
Yield: Makes about 2 cups
Ingredients: 1 1/2 cups diced seeded tomatoes; 1/3 cup finely chopped red onion; Heaping 1/4 cup chopped cilantro; 2 teaspoons finely grated lemon zest; 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice, or more to taste; 1 1/2 tablespoons finely chopped fresh serrano or jalapeño chiles (including seeds), or more to taste; 1 1/2 teaspoons kosher salt

By Roberto Santibañez and JJ Goode

December 2, 2012

Pico de gallo, also known as salsa Mexicana, has become a common sight on tables in the U.S. and it's easy to see why. The mixture of raw, chopped ingredients improves just about any meal with its lively acidity, lip-tingling heat, and crisp texture. This version is a riff on the classic that swaps lemon for lime to great effect. Whenever I take a bite I have a heretical thought: This is so delicious that maybe we Mexicans should use only lemons!

MAKE AHEAD:

You can make this salsa up to a few hours before you plan to serve it.

Recipe information

Yield
Makes about 2 cups

Ingredients

1 1/2 cups diced seeded tomatoes

1/3 cup finely chopped red onion

Heaping 1/4 cup chopped cilantro

2 teaspoons finely grated lemon zest

2 tablespoons plus 1 teaspoon freshly squeezed lemon juice, or more to taste

1 1/2 tablespoons finely chopped fresh serrano or jalapeño chiles (including seeds), or more to taste

1 1/2 teaspoons kosher salt

Preparation

Combine all the ingredients in a large bowl and stir thoroughly to distribute the ingredients well. Season to taste with more chile, lemon juice, or salt, if you want. I like to let the salsa sit for at least 30 minutes before serving.

Recipe information

Ingredients

Preparation

Recipe notes