Begin by placing the finely diced shallots in a small bowl with 2 teaspoons of white wine vinegar and let rest for at least five minutes. After five minutes drain the liquid from the shallots; this step helps the take sting out of the shallots and will turn them a pretty pink.
Combine the rest of the ingredients and the drained shallots thoroughly. Let the mixture rest in the refrigerator for at least 30 minutes to develop the flavor and enjoy!
Serve with grilled chicken, raw vegetables, on sandwiches, etc.