I had never worked with tomatillos before so this was really fun for me ….but of course, the whole time – I kept thinking Pico de Gallo made with my Phickles Wedgies would be AHHHHmazing! Next time I’ll give that idea a try!I removed the husks from three tomatillos, gave them a good scrub, cored them and finely chopped them.  Then I chopped a hand full of cilantro and a jalapeño and minced a clove of garlic and added all the diced veggies and herbs to a bowl.

Next, I sprinkled 1/4 teaspoon of salt and 1/4 teaspoon of sugar into the bowl, then tossed with two teaspoons of Chickle Sauce.  Pickle brine would work here just as well!  I added 2 tablespoons of canola oil and a few grinds of fresh black pepper.It’s so fun coming up with ways to perk up meals with my pepper vinegar! I served this Pico De Gallo over crispy broiled chicken thighs and roasted zucchini & red onion.

To cook the chicken and roasted veggies, First I seasoned 4 skin on, bone in chicken thighs with taco seasoning.  I broiled them for 15 minutes on the middle rack of my oven.  After 15 minutes, I added sliced zucchini and sliced red onion to the pan – arranging the veggies in a single layer around the chicken thighs.  I drizzled a little oil over the veggies (you could just toss them with oil in a bowl before adding them to the pan.) Then I broiled the veggies with the chicken thighs for another 15 minutes. I love cooking chicken like this – it comes out crispy and tricks my tongue into thinking I’m devouring FRIED CHICKEN!

 

I plated the chicken, zucchini and red onions – topped the whole thing with a heaping of the Pico De Gallo and some crumbled queso blanco …and a few cilantro leaves.  Y’all gotta try this recipe – so easy and delicious and really PHUN to make!and if y’all do try it – let me know what y’all think of it!

~Angie