Pico de Gallo with Lemon Zest (Pico de gallo con limón amarillo) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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! 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 |
Directions:
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.
2. MAKE AHEAD: You can make this salsa up to a few hours before you plan to serve it.
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