Pappasitos cantina salsa
Instructions:
- 1 fresh poblano pepper, coarsely chopped
- 1 fresh jalapeno pepper, stem removed and seeded
- 8 Roma tomatoes
- 1/3 to 1/2 cup diced yellow onion
- 1/2 teaspoon celery salt
- 1/8 teaspoon oregano
- 1/4 cup fresh cilantro
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 1/2 to 3/4 cup water
- Spray a skillet with cooking spray and heat it to moderately hot.
- Brown the poblano pepper and jalapeno pepper, stirring until the skins have turned dark on all 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 into 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.
- Add peppers, onions and tomatoes, and add 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.
- Remove from processor and pour into hot skillet.
- Turn up heat, stir for 3 minutes and serve hot.