Pappasitos Cantinas Salsa Recipe 325
PAPPASITO'S SALSA
You can make Pappasitos salsa at home with this easy copycat recipe.
Provided by Stephanie Manley
Categories Appetizer
Time 25m
Number Of Ingredients 11
Steps:
- In a moderately hot skillet that has been sprayed with a cooking spray, brown the coarsely chopped poblano pepper and jalapeno pepper.
- Cook 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 the pan from the heat.
- Put the onion in the hot skillet that has been removed from the heat. Stir to combine.
- In a food processor, add celery salt, oregano cilantro, sugar, garlic salt, and pepper.
- Pour peppers, onions, and tomatoes into the food processor.
- Process and add water a little at a time. Process just enough to chop to a medium consistency but not to a smooth paste. Leave it a little chunky.
- Remove salsa from the processor and pour it into a hot skillet over medium-high heat.
- Cook and quickly stir for 3 minutes.
- Serve hot.
Nutrition Facts : Calories 19 kcal, Carbohydrate 4 g, Sodium 223 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PAPPASITO'S SALSA
Make and share this Pappasito's Salsa recipe from Food.com.
Provided by Charmie777
Categories Sauces
Time 30m
Yield 1-2 cups
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 181.2, Fat 2.6, SaturatedFat 0.4, Sodium 38.8, Carbohydrate 38.7, Fiber 11.3, Sugar 18.7, Protein 7.4
PAPPASITO'S CANTINA'S SALSA RECIPE - (3.2/5)
Provided by á-170456
Number Of Ingredients 11
Steps:
- In a moderately-hot skillet that has been sprayed with a cooking spray brown the coarsely chopped Pablano pepper and jalapeño 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 in 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 minutes and serve hot. This recipe yields ?? servings.
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