Appetizer / Recipes / Sides

Yellow Tomato Pico de Gallo



um. i think this is the last of my Seattle archives!  I don't think I have any more recipes photographed from my time there.  

I do have a KILLER banana bread coming your way soon, but I didn't think it would be appropriate after talking about the BEST CAKE EVER last week… seriously the cake does things to people.

How does one top that?  You can't.  You just can't.  


UNLESS!  You switch genres completely.  Genres?  Flavors?  Food types? WHATEVER!  We're going mexican!

Because you can't possibly compare the two.  stop thinking about it.  cilantro and caramel just don't mix.  STOP.

I'm so sorry I've done this to you.

YellowPico Can I make it up to you?  HOW ABOUT SOME CHIPS AND PICOOOO?  because really my pico is salsa.  what is the difference between the two?  EDUMACATE ME.

nevermind, I googled it.  they're basically the same thing but pico is more solid.  so i win.

although, i do love a good restaurant salsa.  chili's FTW.  


The other good news is! um! GARLIC and CILANTRO!!

my faves.  have we talked about this?  we've talked about this.  i'm sorry.  i'm so sorry.


You should make this and put it on these.  NOM.

Make nachos!  

Make burritos!

Make… like a target shopper and buy a bag of the super thin restaurant style tortilla chips to scoop it with.

Pico-5 I'm really bad at analogies.  

but good at mexican.

I'm sure none of this makes sense because I'm trying to write through my boyfriend yelling at me that it's past my 9pm bedtime (it's 10:56)!  He's very disturbed that I get in bed at 10pm every night.  for someone who falls asleep anywhere you'd think he'd be more understanding.

such is life.  let's get to the good stuff!



Yellow Tomato Pico De Gallo

  • Author: Ashley Renee
  • Prep Time: 5
  • Total Time: 5


  • 1 yellow heirloom tomato
  • 1/4 red onion
  • 1/2 jalepeño pepper
  • 1 clove garlic
  • 2 cilantro sprigs
  • 1 tsp lime juice
  • pepper, garlic, onion salt to taste


  1. Dice the tomato, onion, and pepper (I aim to dice the onion and pepper finer than the tomato).
  2. Mince the garlic and cilantro.
  3. Combine all ingredients in a bowl and mix lightly with a fork.
  4. Refrigerate for 20 minutes before serving to allow the flavors to marry!


  • Serving Size: 2
  • Calories: 37
  • Sugar: 2
  • Sodium: 106
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 8
  • Protein: 2
  • Cholesterol: 0

 if you need me, i'll be by the chips… and the margs. okay fine i'm hiding in the corner with chips and tequila.  WHATEVER.


Make it? Lemme see it! Hashtag it: #thepikeplacekitchen

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