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

Pico de gallo, also known assalsa 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!

Ingredients

Makes about 2 cups

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

  1. 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.

MAKE AHEAD:

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

Reprinted with permission fromTacos, Tortas, and Tamalesby Roberto Santibañez with JJ Goode, © 2012 John Wiley & Sons, Inc.
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Tags Salsa Condiment Mexican Latin American Lemon Citrus Fruit Tomato Vegetable Red Onion Onion Root Vegetable Jalapeño Chile Main Side Snack Starter Lunch Dinner Nut Free Vegan Vegetarian Gluten Free Dairy Free Easy Make Ahead No-Cook Cookbooks
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