Total Time
Prep 30 mins
Cook 0 mins

Found this in response to a request on the boards. It looks very good!!! It's from

Ingredients Nutrition


  1. In a moderately hot skillet that has been sprayed with a cooking spray brown the coarsely chopped Pablano pepper and jalapeno pepper.
  2. Brown and stir until the skins have turned dark on many sides of peppers.
  3. Add tomatoes and brown them until the skins on the tomatoes have turned a dark brown on several sides, remove pan from heat.
  4. Put onion in hot skillet that has been removed from the heat and stir.
  5. In a food processor add celery salt, oregano, cilantro, sugar, garlic salt and pepper.
  6. Pour peppers, onions and tomatoes and add water a little at a time; process just enough to chop to a medium
  7. consistency but not to a smooth paste, leave a little chunky.
  8. Remove from processor and pour in hot skillet turn up heat quickly stir for 3 min and serve hot.
Most Helpful

I just made this and it tastes pretty great! I don't know what Pappasito's is and have never had it, so I can't speak to how this compares, but the taste is definitely unique. <br/><br/>I second other reviewers who said that the oregano gives it a different flavor, but I was looking for something new this time so it's just fine for me. <br/><br/>I was surprised that it didn't have any acids though, and felt like it needed some. I added a splash of apple cider vinegar and squeeze of lime juice, maybe 1 tbsp. It tastes really good warm, but I'm going to chill it and see how it tastes cold for my picnic today. :)

Melissa F. September 01, 2014

Great recipe !!! I like a bit more spice so I use 2 poblano peppers and 2 Jalapeno peppers. Recently I decided to change it up a little bit. I placed tin foil on the grill and sprayed it with butter flavored pam, I took the tomatoes, the onion cut into 6 chunks, the peppers cored and seeded and placed everything on the foil. I lightly drizzled some bell pepper italian salad dressing on the veges and slow cooked them for about 50 minutes turning them every 10 minutes until they were brown with some light charring. Since i doubled the peppers I used slightly heaping spoonfulls of the dry ingredients, everything else I do the same except I skip the water.....WOW this changes the taste by cooking it on the grill.....I love the original recipe but if you are looking to kick it up give the grill a try !!!!!

mikegrp July 21, 2009

I thought this was pretty good. Closest recipe I have found to restaurant salsa. I did not find it to have an italian flavor and I used mediterranean oregano. I didn't have celery salt or a poblano pepper so I just omitted them. Also didn't have garlic salt so I used 1/4 tsp. garlic powder and 1/4 tsp. salt, but I ended up adding additional salt afterward. I also found it not spicy enough so maybe I won't de-seed the jalapeno next time or use two. But I definitely will make this again, very good flavors.

Addicted to Bread July 19, 2008