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 notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.