Pappasito's Cantina's Salsa

By á-170456

Ingredients

• 8 Roma tomatoes whole
• 1/2 cup diced yellow onion - (abt 1 small)
• 1 fresh jalapeño pepper stemmed, seeded
• 1/2 teaspoon celery salt
• 1/8 teaspoon oregano
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon sugar
• 1 fresh pablano pepper
• 1/4 teaspoon garlic salt
• 1/2 cup water - (to 3/4)
• 1/4 teaspoon freshly-ground black pepper

Details

Servings 1

Preparation

Step 1

In a moderately-hot skillet that has been sprayed with a cooking spray brown the coarsely chopped Pablano pepper and jalapeño 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 celery salt, oregano, cilantro, sugar, garlic salt and pepper. Pour in peppers, onions and tomatoes and add water a little at a time, process just enough to chop to a medium consistency but not to a smooth paste, leave a little chunky.

Remove from processor and pour in hot skillet, turn up heat, quickly stir for 3 minutes and serve hot.

This recipe yields ?? servings.