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!

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

　　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.