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 highly-seasoned mixture of raw, chopped ingredients improves just about any meal with its lively acidity, lip-tingling heat, and crisp texture. This version swaps the classic lime for lemon 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!