Will keep at least two weeks in refrigerator. Serve with meats, chicken, hamburger, etc. Pico de gallo is served as a dip throughout the Southwest.
Most restaurants have it waiting on the tables with warm tostadas.
Cut each lemon in half and squeeze out the juice. Remove the seeds and cut away pulp and excess pith. Slice the skins into matchstick strips and place these in the cooking pan with the juice, and add water until lemon matchsticks are just covered. Tuck the muslin bag into the pot, bring to the boil and simmer until the strips of lemon skin are very tender. Remove the muslin bag and squeeze out any liquid.