Pico de Gallo with Lemon Zest (Pico de Gallo con Limon Amarillo)
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
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
Instructions:
Makes about 2 cups
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.
From epicurious.com