PAPPASITO'S SALSA

1 fresh Poblano pepper, stem and seeds removed, coarsely chopped
1 fresh jalapeno pepper, stem and seeds removed, coarsely chopped
8 whole Roma tomatoes
1 small yellow onion, diced (1/3 to 1/2 cup)
1/4 cup fresh cilantro
1/2 tsp. celery salt
1/2 tsp. sugar
1/4 tsp. garlic salt
1/4 tsp. ground black pepper
1/8 tsp. oregano
1/2 to 3/4 cup water (as needed)

Brown the Poblano and jalapeno peppers in a moderately hot skillet that has been sprayed with a cooking spray. Stir until the skins have turned dark on many sides of peppers.

Add whole 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 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.

From: Pappasito's
Adapted from source: Copykat.com/September 13, 1999