Cucumber Pico de Gallo

Cucumber Pico de Gallo
Description: Living in Austin, you’d get a side of Pico de Gallo with all your Mexican meals.  Fresh tomatoes, onion, jalapeños and coriander mixed together to form a fresh accompaniment to any spicy dish.  To change it up, we decided to make a more Mediterranean version using cucumber and red Spanish onion and suddenly, a lamb taco has its new best friend.
  • 1 pack of baby cucumbers (appx. 8)
  • 1 small Spanish onion
  • 1 1/2 tbsp chopped coriander/cilantro
  • 1/4 cup chopped pickled jalapeños 
  • 1 tbsp lime juice  
  • 1 tsp red wine vinegar 
  • The Feedlot Cattle Call to taste
    1. Rinse the cucumber and chop into very small squares.  
    2. Cut the ends off the onion and peel away the skin.  Chop the rest into small squares.
    3. Chop the coriander leaves and dice.  
    4. Add the lime juice and red wine vinegar.  
    5. Stir through The Feedlot Cattle Call – start with ¼ teaspoon.
    Hot Tip:
    • Stir through 1 cup of unsweetened plain Greek yogurt to create an awesome dip.