Steph’s Salsa

8 Roma tomatoes (whole)
1 small yellow onion diced
1 fresh jalapeno pepper, stem removed and seeded (optional)
1 fresh poblano pepper (optional)
½ tsp. celery salt
1/8 tsp. oregano
¼ cup fresh cilantro
½ tsp. sugar
¼ tsp. garlic salt
½ – ¾  cup water
¼ tsp. black pepper

 

 In a moderately hot skillet that has been sprayed with cooking spray, brown the coarsely chopped poblano and jalapeno peppers. 
 

Brown and turn the peppers until the skins have turned dark on all sides.  Add tomatoes and brown them until the skins on the tomatoes have turned a dark brown on all 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.  Stir for 3 minutes and serve hot.

Bits & Pieces:  If you don’t like the heat of a jalapeno or poblano pepper, cayenne pepper is a good substitute.  It will add some spice without the heat of a fresh pepper.