Know A Salsa Lover?

Then you might want to direct them over to Wrights of Texas.  Every delicious jar is locally handcrafted and made from scratch by Texas native Peggy Wright, a Houston transplant from San Antonio.

No, this isn’t an ad.  And, no, Peggy Wright didn’t ask me to do write-up on her.  In fact, she doesn’t know me from Adam (or any other person who sampled her salsa this afternoon in Whole Foods).  But when I stumbled across her at her salsa table today while Richard and I were shopping, I was impressed with not only her salsa (which is seriously good), but also her hard work.

It takes a lot of effort to create a recipe, to market it yourself every day, to scout a commercial kitchen to cook out of, to put yourself out there and — most of all — to develop a product that’s worth selling.  I commend people like Peggy who have found something they love doing and do it well.  Her enthusiasm and joy is evident when you speak to her, and I think it comes across in her well-crafted salsas, too.

Her salsa comes in two flavors — original and habanero (my favorite; nice and hot!) — and two sizes.  She makes new batches every week, each one full of nothing but tomatoes, peppers, herbs and spices.  None of it has preservatives, so it will last about a month as long as you keep it constantly refrigerated (no keeping a jar on hand in the pantry, folks).  That’s it.  Simple, straightforward and, most importantly, fresh.

I can’t think of anything better on a hot Houston afternoon than a bottle of Corona and some chips and salsa.  Peggy Wright’s salsas taste like summer, home and fresh air — all odd descriptors, I know, but true.  So if you’re like me and always looking for good, homemade, super-fresh, locally-made salsa, I encourage you to give Wrights of Texas a try.


7 thoughts on “Know A Salsa Lover?”

    1. Yes, you can get it in the DFW area. Central market has the green salsa ( I think that it is in the refrigerator by the stuffed olives) & Whole foods has the red ( in the refrigerator down the chip isle).

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