We’re back with another tasty recipe, this time from local restaurant The Peacock . The new spot specializes in world cuisine, and this cherry pico de gallo is enough to spice up any dish with an exotic twist.
Chef Brian Mehl said it’s a versatile recipe very similar to the one used on the restaurant’s pork chop . If you’re making anything with pork, chicken, or duck, try this one out. Bonus: once you have the ingredients, this is really quick and easy.
Ingredients
- 2 cups dried cherries
- 1/8 cup petite sweet peppers, minced
- 1 tablespoon green onion (the greens of 1 onion, give or take)
- 2 tablespoons parsley
- Zest of half a lemon
- Juice of half a lemon
- 2 tablespoons tart cherry juice
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon chili oil
- 3 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
Equipment
- Knife
- Cutting board
- Mixing bowl
Steps
- Chop dry cherries to medium-fine and add to the bowl.
- Slice green onion on bias (a 45-degree angle, like this ).
- Mince parsley and sweet peppers. Add to the cherry mix.
- Add all other ingredients to the mixing bowl and mix well.
Interested in another? Try Taiwanese pearl meatballs
from Chewology chef Katie Liu-Sung.