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Pico de Gallo with Lemon Zest ()
- 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 jalapeo chiles (including seeds), or more to taste
- 1 1/2 teaspoons kosher salt
Directions:View on Epicurious
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