Pico de gallo with lemon zest (Pico de gallo con limón amarillo) from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Street-Side Kitchens of Mexico by Roberto Santibañez and J. J. Goode

  • cilantro
  • lemons
  • red onions
  • tomatoes
  • serrano chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute jalapeño chiles for serrano chiles.

  • demomcook on August 09, 2019

    Followed the recipe using small early girl tomatoes; substituted sweet yellow for red onion, basil for cilantro. This was very good served with carnitas.

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