Recipe by Charmie777
Found this in response to a request on the boards. It looks very good!!! It's from copycat.com
Top Review by Jeff U.
I do love Pappasito's salsa and I think this missed the mark. Couple of mistakes on my part - my tomatoes were not very ripe and I don't think I blistered/browned the ingredients well enough. The Pappasito's salsa is almost smoky because of how they blister the veggies. The real disconnect here is the celery salt. If it's necessary at all, you definitely don't need that much. The overwhelming flavor in the salsa is celery salt! Not happy about that since I made a double batch. Besides the celery salt flavor, it was pretty bland in flavor. Won't be making this again.
- 8 roma tomatoes (Whole)
- 1 small yellow onion, diced (1/3 - 1/2 C Diced)
- 1 fresh jalapeno pepper, stem removed and seeded
- 1⁄2 teaspoon celery salt
- 1⁄8 teaspoon oregano
- 1⁄4 cup fresh cilantro
- 1⁄2 teaspoon sugar
- 1 fresh poblano pepper
- 1⁄4 teaspoon garlic salt
- 1⁄2-3⁄4 cup water
- 1⁄4 teaspoon black pepper
Directions See How It's Made
- In a moderately hot skillet that has been sprayed with a cooking spray brown the coarsely chopped Pablano pepper and jalapeno pepper.
- Brown and stir until the skins have turned dark on many 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 in hot skillet that has been removed from the heat and stir.
- In a food processor add celery salt, oregano, cilantro, sugar, garlic salt and pepper.
- Pour peppers, onions and tomatoes 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 quickly stir for 3 min and serve hot.