Tag Archives: Houston

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!



Giant Fruits

24 May

Because I am obsessed with seeds, an addict really, I bought MORE seeds to grow into plants. Even though I have 23 tomato plants in the raised bed, garden number two only has like one pumpkin vine. What does one pumkin vine need with a whole bed.

So say hello to your new competition. I mean friends. Black and orange pumpkins. AND… the infamous, Does-it really exist or not…. GIANT pumpkin. I am obsessed with growing pumpkins because I CANT GROW PUMPKINS. My only foray into this genre of gardening was last year and it was a complete failure. I had high hopes of impressing my friends and family with said GIANT pumpkin. My unreal fantasy goes something like Charlottes web with country fair and “some pumpkin” written in spidar web or something,…..like that.

I mean, I want to believe in the GIANT PUMPKIN. I want to believe I can grow fruit bigger than my child, or my dog. And I am crazy and insane. 

This is for my boy, because he’s like “I dont eat tomatoes mom. Or peppers. Or cilantro. Or basil.Or zucchini.” You get the drift.

And in keeping with my apparant innate need to grow GIANT fruit this summer, I transferred the Beefsteak tomatos to bigger containers. 

What am I compensating for with all this giant fruit? What does it all mean?

Moving along, I think the Texas heat would wipe out the seedlings if I put them in the ground this young. Which is different for “you guys” up North. Your always blogging about a freeze and trying to keep your seedlings warm. Not a problem here in Houston. We like it hot and humid.

transplanted beefsteak

I know, they are little. GROW!!! Growing tomato plants from seed is excruciating. I need to start earlier next year.

I am attached to the GIANT beefsteak. They must make it. The brandywine,  phht. They can die if they want. I read that the Brandywine is “leggy”. And that sounds all whimpy and high maintenance.

Ok good bye.

xoxo melissa