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.