Print
Email
Add a photoServings: 1
Ingredients
- 8 x Roma tomatoes whole
- 1/2 c. diced yellow onion - (abt 1 small)
- 1 x fresh jalapeno pepper stemmed, seeded
- 1/2 tsp celery salt
- 1/8 tsp oregano
- 1/4 c. minced fresh cilantro
- 1/2 tsp sugar
- 1 x fresh pablano pepper
- 1/4 tsp garlic salt
- 1/2 c. water - (to 3/4)
- 1/4 tsp freshly-grnd black pepper
Directions
- In a moderately-warm skillet which has been sprayed with a cooking spray brown the coarsely minced Pablano pepper and jalapeno pepper. Brown and stir till the skins have turned dark on many sides of peppers. Add in tomatoes and brown them till the skins on the tomatoes have turned a dark brown on several sides, remove pan from heat.
- Put onion in warm skillet which has been removed from the heat and stir. In a food processor add in celery salt, oregano, cilantro, sugar, garlic salt and pepper. Pour in peppers, onions and tomatoes and add in water a little at a time, process just sufficient to chop to a medium consistency but not to a smooth paste, leave a little chunky.
- Remove from processor and pour in warm skillet, turn up heat, quickly stir for 3 min and serve warm.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1289g | |
| Calories 246 | |
| Calories from Fat 20 | 8% |
| Total Fat 2.39g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Potassium 2822mg | 81% |
| Total Carbs 54.1g | 14% |
| Dietary Fiber 15.4g | 51% |
| Sugars 35.02g | 23% |
| Protein 10.93g | 17% |
