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

Pico de Gallo with Lemon Zest (Pico de gallo con limón amarillo)
Pico de Gallo with Lemon Zest (Pico de gallo con limón amarillo)
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!
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 2 cups
Mexican Condiment/Spread Onion Tomato No-Cook Vegetarian Quick & Easy Cinco de Mayo Hot Pepper Vegan Cilantro Lemon Juice Chile Pepper
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup finely chopped red onion
  • 2 teaspoons finely grated lemon zest
  • 1 1/2 cups diced seeded tomatoes
  • heaping 1/4 cup chopped cilantro
  • 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice, or more to taste
  • 1 1/2 tablespoons finely chopped fresh serrano or jalapeã±o chiles (including seeds), or more to taste
  • Carbohydrate 9 g(3%)
  • Fat 0 g(0%)
  • Fiber 2 g(9%)
  • Protein 1 g(3%)
  • Saturated Fat 0 g(0%)
  • Sodium 379 mg(16%)
  • Calories 37

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. MAKE AHEAD:You can make this salsa up to a few hours before you plan to serve it. Reprinted with permission from Tacos, Tortas, and Tamales by Roberto Santibañez with JJ Goode, © 2012 John Wiley & Sons, Inc.

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. MAKE AHEAD:You can make this salsa up to a few hours before you plan to serve it. Reprinted with permission from Tacos, Tortas, and Tamales by Roberto Santibañez with JJ Goode, © 2012 John Wiley & Sons, Inc.

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