JALAPEÑO AND PINEAPPLE SALSA
November 26, 2019
PICO DE GALLO WITH ÁRBOL CHILES
November 26, 2019

PICO DE GALLO WITH LEMON ZEST


Pico de gallo con limón amarillo

1½ cups diced seeded tomatoes

¹⁄ 3 cup finely chopped red onion

Heaping ¼ cup chopped cilantro

2 teaspoons finely grated lemon zest

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

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

1½ teaspoons kosher salt

➙ MAKES ABOUT 2 CUPS

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 highly-seasoned mixture of raw, chopped ingredients improves just about any meal with its lively acidity, lip-tingling heat, and crisp texture. This version swaps the classic lime for lemon 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!

★ Combine all the ingredients in a large bowl and stir thoroughly. Season to taste with more chile, lemon juice, and salt. 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.

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