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Stolen Salsa Recipe

15 Jun

Home made Salsa

You would not believe how easy it was to make this salsa. I googled the recipe for Pappasito’s salsa. If you are’nt from Texas this is a local Tex Mex chain that is part of who I am as a Houstonian. I grew up going there on
“payday” with my Dad.  And then worked there in graduate school waiting tables.

They have the best thin crisp tortilla chips and salsa served warm on the planet. Best ceviche I have ever had, and oh my…..they specialize in fajitas served with a buttery wine montaquilla sauce. It will change your life.

MORE tomatos

Can you ever have too many tomatos? NOOOOOOO. But I am getting creative making sure I give away or use them before they go bad. This is a good “growing” year.

So I decided to make restaurant style salsa. For some reason I thought it would be hard to make. Like gourmet or something. I used to work at Pappasito’s in college and believe me, they guarded that recipe like it was a secret weapon. HA. That  was before the internet! Now bloggers like me can share their secrets to people all over the world. Dear Finland, you have to make this recipe now. You have no idea what you are missing. Same for you New Jersey  and Vancouver and Hong Kong!!  Sidney home cooks, break out the Tex Mex!!! Let Tex Mex reign all over the world!!

chop your tomatos coursely, chunky

What I like about this recipe is the pepper combined with the sweetness of the tomatos. This is such a contrast to my own signature salsa which is not cooked and combines a lot of lime and garlic to flavor the tomatos. I could write a book about salsas at different restaurants in Houston alone.

For this recipe take one pablano pepper and one jalopeno pepper and in a pan chop coarsely,and brown them until there are splotches of brown on the skins. Then add your tomatos to the peppers and brown them as well.

Remove the pan and add the chopped onion.

In a food processor add celery salt, oregano, cilantro, sugar, garlic salt and pepper.

smallest food processor in the known universe

I had to cut the recipe in half to accomodate my midget food processor.

Add your tomato, pepper, onion mixture slowly to your hopefully monsterishly large food processor with a little water and blend to a chunky texture, not totally smooth. Is that right? Not a sauce, but a salsa texture.


Return to your pan to serve it up warm with tortilla chips!

And thank yourself in your Jersey Shores accent, or yiddish, British or South Texas accent. Tex mex in a jar. This is home in a jar to me. I love this recipe like I cant even tell you.


  • 8 tomatos(Whole)
  • 1 small yellow onion diced 
  • 1 fresh jalapeno pepper, stem removed and seeded
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon oregano
  • 1/4 cup fresh cilantro
  • 1/2 teaspoon sugar
  • 1 fresh poblano pepper
  • 1/4 teaspoon garlic salt or powder
  • 1/2-3/4 cup water
  • 1/4 teaspoon black pepper

Love ya’ll!



Green Monster breakfast wrap

15 May

This is an easy Eat Clean recipe for breakfast. I happen to be out of everything but green veggies and ingrediants which inspired the “green”.

First fry up some turkey bacon.

Chop your onion and some pickled jalapenos. If you cant handle the peppers then you suck. Just kidding!

Throw them into the pan where you cooked the turkey bacon – you may need to add some pam or olive oil (I did). Turkey bacon is pretty lean.

Add broccoli. It’s a superfood. Tosca Reno from the Eat Clean book sites that it is stocked with “disease fighting nutrients”. It boosts the immune system. It is also cancer fighting. And did you know broccoli (one serving) contains more vitamin C than a glass of O.J.!? Who knew!

Ok add your eggwhites. I happen to have them in a carton – or you can separate them yourself. I added about a half carton.

Scramble your eggs.

Just before your eggs are ready, add fresh spinach. Scramble just long enough to wilt the spinach. Otherwise it gets mushy and gross.

Get your wrap. I used garden spinach. Heat it up a sec in the microwave.

Assemble and roll.

I forgot to tell you, I boiled a small potato (which is eat clean) and added it to the onion and jalopeno broccoli before I poured the egg whites.

Be fearless and cool like me. Add more jalapeno.

Cut in half.

The monster! I only eat half as a serving and save the other half for a snack later.

The wrap itself was 210 calories so one serving was only 105 with 18 grams of carbs.

Green Monster Breakfast wrap:

Mission wrap garden spinach herb

egg whites

half chopped onion

pickled jalapeno to taste

small potato or half a larger potato

fresh spinach

fresh broccoli

turkey bacon

Cook the turkey bacon to crisp. Then, in the bacon “grease” sautee the onions, jalopeno and broccoli. Add in one small boiled potato chopped.

Then add your eggwhites and scramble. When eggs are almost done, wilt the spinach. This would also be more awesome with a verde salsa (which I was out of boooo!).

Assemble in your wrap and enjoy!