Ingredients Jump to Instructions ↓

  1. 8 Roma tomatoes - whole

  2. 1/2 cup 31g / 1.1oz Diced yellow onion - (abt 1 small)

  3. 1 Fresh jalapeño pepper - stemmed, seeded

  4. 1/2 teaspoon 2 1/2ml Celery salt

  5. 1/8 teaspoon 0.6ml Oregano

  6. 1/4 cup 4g / 0.1oz Chopped fresh cilantro

  7. 1/2 teaspoon 2 1/2ml Sugar

  8. 1 Fresh pablano pepper

  9. 1/4 teaspoon 1 1/3ml Garlic salt

  10. 1/2 cup 118ml Water - (to 3/4)

  11. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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