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Papasito's Salsa Recipe

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This recipe for Papasito's Salsa, by , is from Ledet & Rickaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dianne Ledet
Added: Tuesday, November 4, 2008


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 cilantro, celery salt, sugar, garlic salt, black pepper, and oregano. Pour in the tomato mixture 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 and quickly stir for about 3 minutes. Serve hot.




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