Recipe: Pappasito's Fajita Marinade, Salsa, and Butter Dip Sauce

PAPPASITOS FAJITA MARINADE
Source: Texas Monthly

1 part pineapple juice
1 part soy sauce
2 parts water
Splash of teriyaki sauce

Pour a can of pineapple juice into bowl, fill the empty can with soy sauce and dump into bowl. Fill the can twice with water and empty into bowl. Add a splash of Teriyaki sauce. That easy.

---

PAPPASITO'S SALSA
Source: Texas Monthly
Author: PJ , 09-11-05

1 fresh Poblano pepper, coarsely chopped
1 fresh jalape o pepper, seeded, coarsely chopped
8 roma tomatoes (whole)
1 small yellow onion (1/3 to 1/2 cup diced)
1/4 cup chopped fresh cilantro
1/2 tsp. celery salt
1/2 tsp. sugar
1/4 tsp. garlic salt
1/4 tsp. ground black pepper
1/8 tsp. oregano
1/2 to 3/4 cup water

In a moderately hot skillet that has been sprayed with a cooking spray brown the coarsely chopped Pablano pepper and jalapeno pepper. Brown and stir until the skins have turned dark on many sides of peppers.

Add tomatoes and brown them until the skins on the tomatoes have turned a dark brown on several sides, remove pan from heat. Put onion in hot skillet that has been removed from the heat and stir.

In a food processor add cilantro, celery salt, sugar, garlic, pepper and oregano. Pour in peppers, onions and tomatoes and add 1/2 to 3/4 cup water a little at a time, processing just enough to chop to a medium consistency but not to a smooth paste, leave a little chunky.

Pour in hot skillet, turn up heat and quickly stir for 3 minutes. Serve hot.

---

PAPPASITO'S BUTTER DIP SAUCE
Source: Texas Monthly

"GREAT on all meats for dipping or basting."

1 lb butter, room temperature
1 lb margarine, room temperature
1 big heaping tablespoon granulated chicken bouillon (Knorr's is the BEST)
2 tablespoons finely chopped garlic (fresh is better but can use fresh chopped in jars)
1 cup white wine (Chardonnay is best)

Mix all but the wine together (can use an electric mixer). This will be a peanut butter texture.

Slowly blend in the wine. Empty, tube style, onto Saran wrap and roll up.

This freezes well and sections can be cut off for use.

When you get ready to use, cut off sections (the smaller the sections the better it nukes). Put in a microwave-safe bowl. Microwave 10 seconds at a time until you see it froth. Stop and serve there as if you allow to go further, the butter will separate.