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

By AliceV

by Roberto Santibañez with JJ Goode

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

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

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.

(and a chopped avocado never hurt anything!)