Zutaten für Pappasito's Salsa
- Roma Tomatoes
- Yellow Onion
- 1 jalapeño pepper, coarsely chopped (remove seeds for less heat)
- 1 teaspoon celery salt
- 1 teaspoon dried oregano
- Fresh Cilantro
- 1 tablespoon sugar
- Poblano Pepper
- 1/2 teaspoon garlic salt
- Water, as needed (1-2 tablespoons)
- Black Pepper
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Zubereitung von Pappasito's Salsa
- Preheat a large skillet over medium-high heat. Lightly coat with cooking spray.
- Add the chopped poblano and jalapeño peppers to the skillet. Cook, stirring occasionally, until the skins are charred and blistered on all sides (about 8-10 minutes).
- Add the chopped tomatoes to the skillet and cook, stirring occasionally, until the skins begin to brown and soften (about 5-7 minutes). Remove the skillet from the heat.
- Add the chopped onion to the skillet and stir to combine. Let it sit in the residual heat for a minute or two.
- In a food processor, combine the celery salt, oregano, cilantro, sugar, garlic salt, and black pepper.
- Add the roasted peppers, onions, and tomatoes to the food processor. Pulse with a few tablespoons of water, until you reach your desired consistency. Start with 1 tablespoon of water, and add more as needed. You want a chunky salsa, not a smooth paste.
- Transfer the salsa back to the skillet. Return the skillet to medium heat and cook for 3 minutes, stirring constantly, to blend the flavors.
- Serve warm with tortilla chips or your favorite Mexican dishes. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
74g
Fat
2g
Carbs
12g
