This riff on the traditional pico de gallo (tomatoes, white onion, jalapenos) is fresh and bright, perfect for topping grilled meats or barbecued potatoes. If there's any leftover after you've had your fill at the dinner table, try a spoonful of this on your eggs in the morning.
Tomatillo and shallot pico de gallo
1 cup diced cucumber
2/3 cup diced fresh tomatillos
2 shallots, diced
2 tbsp chopped pickled jalapenos
2 tsp liquid honey
1 tsp white wine vinegar
1/2 tsp sea salt
Place all ingredients in a medium bowl and stir until combined.
Best if used within 24 hours of being made.
For a finer pico de gallo, place all ingredients in a food processor instead, and pulse until desired consistency is reached.
- Yield:
- 2 cups
- Prep Time:
- 5 minutes
