This salsa is surprisingly complex with so many different flavors ranging from sweet, spicy, charred and herbaceous. I skipped the garlic in this one and I’m glad I did because it really brought out the flavors of everything else!
Preheat your grill or a grill pan and prepare it with avocado oil.
Once hot, add the honeydew, onion, tomatillo and jalapeño facedown. Cook for 2-3 minutes on each side until you get beautiful grill marks. Once you get the grill marks, remove from heat and set aside to cool.
Chop the grilled veggies to a medium dice - pico de Gallo style. Add the veggies to the rest of the bowl along with the rest of the ingredients. Mix well and serve warm or chill before serving - your preference!
