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.
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… like a target shopper and buy a bag of the super thin restaurant style tortilla chips to scoop it with.
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!
- 1 yellow heirloom tomato
- ¼ red onion
- ½ jalepeño pepper
- 1 clove garlic
- 2 cilantro sprigs
- 1 tsp lime juice
- pepper, garlic, onion salt to taste
- Dice the tomato, onion, and pepper (I aim to dice the onion and pepper finer than the tomato).
- Mince the garlic and cilantro.
- Combine all ingredients in a bowl and mix lightly with a fork.
- Refrigerate for 20 minutes before serving to allow the flavors to marry!
Make it? Lemme see it! Hashtag it: #thepikeplacekitchen