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Ingredients
- 8 x Roma Tomatoes (Whole)
- 1 sm Yellow Onion Diced (1/3 - 1/2 c. Diced)
- 1 x Fresh Jalapeno Pepper Stem Removed and Seeded
- 1/2 tsp Celery Salt
- 1/8 tsp Oregano
- 1/4 c. Fresh Cilantro
- 1/2 tsp Sugar
- 1 x Fresh Pablano Pepper
- 1/4 tsp Garlic Salt
- 1/2 x 3/4 c. water
- 1/4 tsp 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. ad 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 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 minutes and serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1238g | |
| Calories 240 | |
| Calories from Fat 19 | 8% |
| Total Fat 2.32g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 97mg | 4% |
| Potassium 2788mg | 80% |
| Total Carbs 52.85g | 14% |
| Dietary Fiber 15.0g | 50% |
| Sugars 34.2g | 23% |
| Protein 10.71g | 17% |
