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

By Roberto Santibañez and JJ Goode

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.

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